If desired, partially freeze meat for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. Set aside.
Cook spaghetti according to package directions; drain. Rinse with cold water; drain again. For sauce, in a small bowl combine oyster sauce, teriyaki sauce, and sherry. Set aside.
Pour canola oil and sesame oil into a wok or 12-inch nonstick skillet; heat wok over medium-high heat. (Add more canola oil as necessary during cooking.) Add ginger; cook and stir for 15 seconds. Add red onion; cook and stir for 2 minutes. Add mushrooms; cook and stir for 2 minutes. Add snap peas; cook and stir about 1 minute more or until vegetables are crisp-tender. Remove vegetables from wok; cover and keep warm.
Add meat to wok. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Add cooked spaghetti, vegetables, and sauce. Using two spatulas or wooden spoons, gently toss mixture while cooking for 3 to 4 minutes more or until heated through.