Char Siu Lamb And Noodles - cooking recipe

Ingredients

2 cloves garlic, crushed
1 piece (3/4 inch) ginger, grated
1 tbsp finely grated orange peel
1 tsp sesame oil
1 1/2 lbs boneless leg of lamb, cut into thin strips
1 lb Chinese egg noodles
2 tbsp peanut oil
7 oz sugar snap peas, trimmed
1/2 cup canned baby corn, halved lengthwise
2 None fresh long red chili peppers, seeded and thinly sliced
1/3 cup Chinese barbecue sauce
1 tbsp rice wine vinegar

Preparation

Combine garlic, ginger, orange peel, sesame oil and lamb in medium bowl.
Place noodles in large heatproof bowl; cover with boiling water. Separate noodles with fork; drain.
Heat half the peanut oil in wok on high heat. Stir-fry peas and corn until just tender. Remove from wok.
Heat remaining peanut oil in wok. Stir-fry lamb, in batches, until browned. Return lamb, peas and corn to wok with noodles, chili peppers and the combined sauce, 2 tbsp water and vinegar; stir-fry until heated through. Season to taste.