1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1 cup coarsely shredded carrots
2 tablespoons dry sherry (optional)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
1/4 teaspoon pepper
3 14 ounce cans reduced-sodium chicken broth
1 cup water
2 ounces dried somen noodles
1 6 ounce package frozen snow pea pods, thawed
Soy sauce