Cook the noodles according to the packet instructions, drain and keep warm. In a bowl, mix the sherry, soy sauce, garlic, ginger, rice vinegar, sugar, pepper and 5 ml of the sesame oil.
Lightly mix the pork strips with the soy mixture and set aside. Blend the cornflour and chicken stock. Heat a large frying pan over medium-high heat. Grease a pan with nonstick food spray and stir-fry the pork mixture for 3 minutes.
Remove the meat with a slotted spoon. Add the broccoli, carrots and mushrooms to the pan and stir-fry for 2 minutes. Stir in the stock mixture, reduce the heat and simmer for 2 minutes, stirring continuously.
Add the cooked meat, the noodles, sesame seeds and remaining sesame oil. Sprinkle the spring onions on top and serve immediately.