To be frank, I wouldn't use too many mixed or frozen vegetables. The essence of stir-frying is very minimal spices and maximised natural flavours through fresh ingredients. But then, part of this is my personal preference of not liking too many strong vegetable flavours mixed together, especially peppers which tend to overwhelm many other veggie flavours.
As far as the newest picture, how are you making it? Are you cooking the noodles separately? As well, when making shrimp of any kind, make sure the pan temperature and cooking oil is heated thoroughly, don't keep pushing them around, turn only once, then take them off the heat when they're close to but not quite cooked. They'll cook while sitting since they retain heat after removing.
In that pic, I see the ingredients of vermicelli or egg noodles, shitake and brown (almost raw) mushrooms, green onions, shrimp and what might be shredded cabbage or something similar. It also looks like they used light soy sauce. Beyond that, I can't tell what other flavourings they used.
Here's how I would do it:
Ditch brown mushrooms.
Clean and slice shitake mushrooms, marinating in light soy and if you're not averse, a touch of msg and some corn starch, for around an 1/2 to an hour.
Mince some ginger, garlic and green onions and marinate shrimp with these, as well as some corn starch and msg (optional).
Boil the noodles, drain while running under cool water so they don't overcook. Try to drain as much as possible, otherwise you're going to get too much moisture.
High heat. Heat wok with a veggie oil and fry shitake mushrooms and at the last minute, remove from wok.
High heat again. Using same wok, add more veggie oil and fry cabbage (although you can also ditch the cabbage too), then remove from heat.
Clean wok, high heat with more veggie oil, add shrimp when wok and oil are thoroughly heated. Only turn shrimp once and prior to turning, throw in the chunks of green onion to get them fragrant but not cooked. Stop cooking when the shrimp are not quite done, since they'll retain heat and continue cooking when removed from heat. Overcooked shrimp are nasty, since they get rubberised.
After shrimp are removed, using same wok without cleaning, heat more veggie oil and then add in the noodles, a couple shots of light soy, one shot of dark soy and any other spices of flavouring, like chili or sesame oil, or whatever your preferred poison. Add back the balance of the pre-cooked ingredients and mix well in pan but don't overcook. Remove from heat.