Create marinade by combining sherry, salt, ginger, cornstarch, and water in a deep bowl. (I always add a bit of extra sherry.) Peel and/or devein shrimp. Soak shrimp thoroughly and set bowl aside.
In separate bowl create seasoning from chicken broth, water, cornstarch, oyster sauce (very important), and hoisin sauce. (Cream of shrimp works as an alternate during Fridays of Lent).
In the meantime, boil pasta in pot or prepare white rice on the side. If cooking pasta, remove pasta once "al dente".
Prep wok by frying vegetable oil, garlic, and salt. (Ginger is optional). Pour in shrimp with its marinade. Fry in wok until shrimp is quite pink but not totally cooked. Remove shrimp and set aside.
Add a little bit of oil and ginger and fry snow peas in wok until bright green.
Then add shrimp plus cooked noodles into wok.
Finally pour seasoning over entire mixture and stir very well. Cook on medium until quite warm. Add soy sauce if needed.
Serve and enjoy!