Combine pork, soy sauce, oyster sauce, sherry, and ginger in medium bowl. Toss well, Cover and marinate in refrigerator at least 1 hour.
Remove pork from bowl and place in 4-quart or larger slow cooker. Cover and refrigerate leftover marinade. Add carrot, mushrooms, and chicken broth to cooker.
Cover and cook on low 4 to 6 hours.
Let pork stand 5 minutes before slicing into 2” long strips. Whisk cornstarch with water in small bowl & stir into cooker. Add reserved marinade, sliced pork & cabbage. Cover. Cook 20 to 30 minutes, or until sauce starts to thicken and cabbage wilts slightly.
Cook noodles according to package directions. Drain & toss with sesame oil. Add noodles to pork mixture and toss to combine. Serve immediately.