In a 3-1/2- or 4-quart slow cooker stir together broth, stir-fry sauce, and ginger. Add pea pods; stir gently to mix.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
If using low-heat setting, turn to high-heat setting. Stir in pasta. Gently press pasta with a spoon to cover with the liquid. Cover and cook for 15 to 20 minutes more or until pasta is tender. Makes 8 servings.