Cook the noodles in a pot of boiling water for about 3 minutes then drain.
Mix together the broth, soy sauce, and sherry in a measuring cup.
Place a nonstick skillet over high heat for 1 minute. Stir-fry the canola oil, sesame oil, ginger, garlic, scallions, snow peas, bell pepper, and mushrooms for 2 minutes. Stir in the soy sauce mixture, noodles, and the bean sprouts and stir-fry for another minute.
Sprinkle the red pepper flakes and cilantro on top.