In a small bowl, combine chicken broth, soy sauce, minced garlic, hot chili oil, and ginger, and set aside.
Bring a large pot of water to a boil and cook pasta according to package instructions. Drain noodles and set aside.
In a large skillet, heat vegetable oil over medium-high heat. Add peppers, shallots, and curry powder, and saute until softened, about 3-5 minutes, then add mushrooms and peas, and cook an additional 2-3 minutes.
Add cooked noodles to the pan and toss to combine. Pour in about 2-3 tablespoons of the sauce, and fry for an additional 2-3 minutes, tossing continuously so that noodles do not stick together.
Remove pan from heat and slowly stir in remaining sauce, tossing noodles to coat.