1.Combine garlic, ginger, rind, sesame oil and lamb in medium bowl.
2.Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.
3.Heat half the peanut oil in wok; stir-fry peas and corn until just tender. Remove from wok.
4.Heat remaining peanut oil in wok; stir-fry lamb, in batches, until browned. Return lamb, peas and corn to wok with noodles, chilli and the combined sauce, the water and vinegar; stir-fry until hot, season to taste.