I was given this for lunch in a Tibetan village in eastern India. It was so good that I often make it for a quick lunch or supper at home. It uses quick-cooking Chinese egg noodles which are sold in flat slabs. Boneless lamb chops are an ideal cut for this. If stir-frying is an unfamiliar technique, read the notes in the Glossary of Basic Techniques in the introduction before getting out the wok or frying-pan.