Put the noodles in a bowl and pour over plenty of boiling water. Set aside to soak for 4 minutes.
Meanwhile, heat the canola oil in a large saucepan, add the ginger and mushrooms and cook for about 2 minutes to soften slightly. Add the stock, sherry and soy sauce and bring to the boil.
Halve the scallops if they are large. Add the mixed seafood to the boiling stock together with the Chinese leaves, spring onions and bean sprouts. Bring back to the boil and cook for 1 minute or until the seafood is heated through.
Drain the noodles and add to the soup. Bring back to the boil, then ladle into large soup bowls. Scatter over a few fresh coriander leaves and serve with chilli sauce, to be added to taste.