Soak noodles in cold water for 15 minutes or until tender and separated.
Pour oil in a wok or frying pan and heat over medium-high heat. Sauté green beans, squash, celery, bell pepper, green onions, and gingerroot in oil 8 to 10 minutes or until soft.
Place cabbage in wok and cook 1 minute. Mix in strained noodles, vegetable broth, sherry, soy sauce, and chili sauce. Bring to a boil, lower heat, and simmer until almost all liquid is evaporated, about 5 minutes.