Cut chicken into thin bite-size pieces. Set aside. Thaw shrimp, if frozen. Halve shrimp lengthwise; set aside.
In a mixing bowl soak the mushrooms and, if desired, wood ears for 30 minutes in enough warm water to cover. Rinse well and squeeze to drain thoroughly. Slice thinly, discarding stems. Set aside.
In a small bowl stir together the rice vinegar or white vinegar, sugar, fish sauce, soy sauce, and red pepper, stirring to dissolve sugar. Set aside.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry the onion in hot oil for 1 minute. Add the chicken. Stir-fry for 2 to 3 minutes or until no pink remains. Remove the chicken and onion from wok. Add the shrimp to the wok. Stir-fry for 2 to 3 minutes or until shrimp turn pink. Stir in mushrooms, wood ears (if desired), chicken-onion mixture, and vinegar mixture. Cook and stir about 1 minute or until heated through. Stir in half of the Fried Rice Sticks, tossing to coat but being careful not to break up rice sticks. Sprinkle with cilantro or parsley. Serve immediately over remaining Fried Rice Sticks. Makes 4 servings.