In bowl, mix 1 tablespoon soy sauce, 1 tablespoon sherry and 1/2 teaspoon cornstarch. Add 2 ounces pork.
In small bowl, mix 1/3 cup chicken stock, 1 1/2 teaspoons soy sauce and 1/2 teaspoon chili sauce.
Heat 1 tablespoon canola oil in wok or skillet over medium heat. Add 2/3 ounce green onions and 1 tablespoon ginger; stir-fry 10 to 15 seconds until fragrant. Add pork and stir-fry until gray, poking meat into bits. Stir in soy sauce mixture. Mix in noodles and 2 1/2 ounces carrots. Bring mixture to simmer, cover and cook 2 to 4 minutes until noodles have absorbed most of liquid. Stir to mix. Season with sesame oil and salt. Serve in bowl.
Adapted from Chef Barbara Tropp