Cook noodles according to package instructions, then rinse under cold water and toss with a little oil to prevent sticking.
Heat oil in a wok or large frying pan over medium-high heat; sauté garlic and onion until fragrant.
Add mushrooms, carrot, red bell pepper, and cabbage; stir-fry for 5 minutes until vegetables are tender.
Add spring onions and bean sprouts, cooking for an additional 2 minutes.
In a small bowl, mix together soy sauce, hoisin sauce, and rice wine; pour over vegetables and toss well.
Add the cooked noodles to the wok and stir-fry for 2-3 minutes until heated through and well combined.
Season with salt and pepper to taste and serve immediately.