Cook the noodles according to the package instructions then drain and set aside.
In a small bowl combine the sherry, soy sauce, and sesame oil then set aside.
Heat a wok over high heat and add the peanut oil.
Add the garlic, ginger, mushrooms, green onion, bell pepper, carrot, and cabbage to the wok then stir-fry the vegetables begin to soften, about 4 minutes.
Stir in the cooked noodles and sauce and stir-fry for 1 more minute.
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