Heat oil in wok on high. Stir-fry ginger and garlic for 1 min.
Stir-fry lamb in two batches, for 2 to 3 mins each. Return all lamb to wok.
Add vegetables, soy sauce, sherry and chilli sauce. Stir-fry for 1 to 2 mins until boiling.
Toss noodles through. Stir-fry for 1 min. Serve straight away.
Photo: Bauer/Rob Shaw