Soak rice noodles (beehoofor 30 minutes. Drain. Combine chicken, Shao Hsing rice wine, soy sauce, and a dash of pepper in a bowl. Mix well.
Heat 1 tablespoon vegetable oil in a wok. Stir fry red onion, carrot, and broccoli for 3 minutes. Remove and set aside.
Add remaining 2 tablespoon vegetable oil to the wok. Saute garlic for 30 seconds. Add chicken and stir fry for 3 minutes.
Add rice noodles, fish sauce and remaining 2 tablespoon soy sauce. Stir to get everything well mixed. This should take about 5 minutes.
Return cooked vegetables to the wok. Season with salt and pepper. Stir to get everything well mixed, about 2 to 3 minutes. Turn off stove.
Serve immediately with fried shallots and pickled green chilies.