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1
Heat the oil in a wok and fry the orange peel in it until lightly browned.
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2
Remove both oil and peel and set aside.
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3
When the peel is cool enough to handle, cut it into fine julienne strips.
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4
Reserve the oil.
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5
Seed the chili peppers and cut them into julienne strips.
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6
Add to the orange shreds and set aside.
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7
Put the peppercorns in a dry skillet, toast them over moderate heat until they begin to smoke, then remove and crush fine in a mortar.
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8
Cut the lamb across the grain into fairly uniform slices ( 3/8 inches thick and 1 to 1 1/2 inches long).
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9
Put them in a bowl and mix thoroughly with the crushed pepper.
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10
Heat the wok in which the peel was fried until very hot, spread out the lamb slices in a single layer and fry them for 1 minute without moving them.
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11
Then stir-fry vigorously for 10 to 20 seconds and remove quickly to a serving dish.
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12
(They will still be raw in the center at this point.)
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13
In the wok, heat the reserved orange oil until hot again, add salt to taste and stir-fry the onion rings until nicely browned.
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14
Add the orange peel, the red-pepper shreds and the lamb, stir-fry for 5 to 10 seconds and dish up.
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15
Serve over noodles dressed with a little sesame oil and soy sauce.
