Cook noodles according to package instructions. Drain well and spray lightly with cooking spray to avoid clumping.
Combine broth and 1 TB soy sauce in a small bowl.
In a medium bowl, combine cornstarch, 1 TB soy sauce, and sherry. Add shrimp and toss to coat.
Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add the peppers, snap peas, and jalapeño and stir-fry for one minute.
Add the garlic, ginger, and scallion and cook for 30 seconds or until fragrant.
Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque.
Add drained noodles and the broth mixture, and cook for 1 minute or until sauce thickens.
Stir in the cilantro and sesame oil and serve garnished with optional chili garlic paste and chopped scallions.