Start by cooking your pasta. Drain and set aside.
Make the sauce by adding the soy sauce, hoisin, sesame oil, and sherry cooking wine to a small bowl, and give a good mix. Set it aside.
Add the chicken stock and corn starch to another bowl. Stir well, and set it aside.
Add the oil to a large skillet, or wok, and bring the oil up to temperature on medium to medium, high heat.
Toss in the garlic, ginger, and chili flakes, cooking for a few minutes. Add in the sauce, and cook for about five minutes, stirring along the way.
Toss in the chicken stock and corn starch. This will begin to thicken the sauce after cooking for a few minutes. Stir.
Once the sauce begins to thicken, toss in the noodles and almost all of the green onions. Set a few aside to sprinkle on top of the noodles when serving.
Gently toss the noodles, incorporating the sauce, and warming the noodles.
Put the noodles into a serving dish, and shower with any remaining green onion and the crushed peanuts.