Rinse the shrimp under warm running water
Cut in half lengthwise if desired
Add the rice wine or sherry and cornstarch
Marinate the shrimp for 15 minutes
Fill a large pot of water with enough water to cover the noodles
Bring to a boil
Add the noodles and boil for 5 minutes
Drain, run under cold water, and drain again
Toss with 1 tablespoon sesame oil
Cut the red bell pepper in half, remove the seeds and cut into 1-inch strips
Blanch the snow peas and carrots briefly in boiling water until they turn a bright color
Submerge in ice cold water, remove and drain thoroughly
Mince the ginger
In a small bowl or measuring cup, mix together sauce ingredients and set aside
Heat a wok over medium-high to high heat
Add 2 tablespoons oil
When the oil is hot, add the ginger and stir-fry until aromatic (about 30 seconds)
Add the shrimp
Stir-fry until they turn pink
Remove from the wok
Heat 2 tablespoons oil
When the oil is hot, add the carrots
Stir-fry for a minute, then add the snow peas
Stir-fry for another minute, then add the red bell peppers
Push the vegetables up to the side of the wok
Add the sauce in the middle
Heat to boiling, then add the noodles and shrimp
Mix everything together
Heat through and serve hot