Ginger-Chicken Noodle Soup (Crock Pot)

2 medium carrots , coarsely shredded

2 tablespoons dry sherry

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon fresh ginger , peeled and grated

teaspoon ground black pepper

crushed red pepper flakes , to taste

3 (14 ounce) cans chicken broth

1 cup water

2 ounces driedvermicelli or 2 ounces other medium noodles

1 (6 ounce) packagefrozen pea pods (if using frozen thaw them first) or 1 (6 ounce) package fresh pea pods , cut diagonally (if using frozen thaw them first)

soy sauce , to serve