Cut the beef against the grain into small thin strips then coat them with the marinade: salt, cornstarch, and sherry. Allow to sit for at least 10 minutes while you prepare the remaining ingredients.
In a mixing bowl whisk together the sauce: chicken broth, soy sauce, sherry, honey, cornstarch, white pepper, vinegar and set aside.
Prepare the noodles to the package instructions and set aside.
Heat 2 TBSP of peanut oil over high heat a 12-inch pan. Add the cooked and drained noodles and arrange along the bottom of the pan in a thin even layer. Fry until golden brown, about 4-6 minutes then flip and fry the other side until golden, another 4-5 minutes. Add a little more oil if needed. Remove the noodles and set on a platter.
In the same pan heat another 1 TBSP of oil over high heat and add the beef, spread the beef over the bottom of the pan and brown on one side then flip to the other side and cook until browned. Remove from the pan and set to the side.
Prepare the stir-fry: heat the last TBSP of oil over high heat add the carrots and onions and stir rapidly for 1-2 minutes.
Add the garlic and ginger and stir fry for 1 minute more.
Add the bok choy and peppers and stir fry for 2-3 minutes until vegetables start to tender.
Stir the sauce and make sure the cornstarch is not at the bottom and then pour the sauce into the pan. Return the beef to the pan and stir constantly until the sauce has thickened.
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