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To prepare the sauce, in a small bowl, combine sherry, brown sugar, soy sauce and hot red pepper flakes. Set aside. In a large nonstick skillet, heat oil over medium high heat. Add chops; cook until browned, about 2 minutes on each side. Pour the sauce over chops. Reduce heat to low; cover and simmer until cooked through, about 10 minutes. Add water, if needed, to keep sauce from cooking down too much. While chops are simmering, cook the noodles according to package directions, but do not add salt. Drain well and place on serving plates. Using tongs, place pork chops over noodles; cover to keep warm. In a small bowl, combine cornstarch and water; stir into sauce in skillet. Cook over medium heat until thickened, about 1 to 2 minutes. Pour sauce over chops. Garnish with bell pepper and serve.
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