1.Combine lamb with sesame oil, rind, garlic, ginger, sauces and sugar in large bowl.
2.Cook noodles in large saucepan of boiling water, uncovered, until just tender; drain.
3.Heat a little of the peanut oil in wok; add snow peas, stir-fry until tender. Remove from wok.
4.Drain lamb from marinade, reserve marinade. Heat a little more of the peanut oil in wok; stir-fry lamb, in batches, until browned and cooked through.
5.Return snow peas and lamb to wok with reserved marinade, chilli and stock; bring to the boil. Add noodles; stir-fry until heated through.