Cut noodles into 4-inch pieces. Cook noodles as directed on package. Drain; cover to keep warm.
Meanwhile, in small bowl, combine broth, sherry, oyster sauce, cornstarch, honey, soy sauce and red pepper flakes; blend well. Add scallops; stir until coated. Set aside.
In large skillet or wok, combine water and vegetables. Cover; cook over medium-high heat for 5 to 7 minutes or until crisp-tender.
Add scallop mixture; cook and stir 1 to 2 minutes or until scallops are opaque and sauce is bubbly and thickened. Stir in cooked noodles; mix well. Cook until thoroughly heated.