Coat chicken strips with 2 tbsp oyster sauce and 1 tsp cornstarch. Set aside.
Soak the rice vermicelli in warm water for 10 minutes, drain and set aside.
Soak the shitake mushrooms in hot water for 20 minutes. Squeeze out the excess water. Discard the stems and thinly slice the caps. Set aside.
Heat a large skillet over medium heat. Add the oil and sauté shallot for a minute or until soft. Add the chicken; sauté for 3 minutes or until meat are cook and no longer pink.
Add the mushrooms, snow peas, celery, carrots and cabbage; stir to combine.
Add the broth, soy sauce and remaining 2 tbsp oyster sauce; cook for 2-3 minutes or until vegetables are crisp tender. Add canton noodles and stir, then add the rice vermicelli; stir for 3-5 minutes or until noodles are cook. Adjust seasonings by adding fish sauce or salt and freshly ground pepper. Stir in chopped cilantro. Transfer to a platter and serve with a sprinkling of lemon juice.