Soak the noodles according to directions on packet, drain and rinse well. Set aside.
Brush the lamb generously with the hoisin sauce. Heat the oil in a heavy-based pan large enough to hold the chops in a single layer, on medium high. Add the chops and cook for 2 minutes each side to brown. Add the sauce ingredients, reduce the heat to low and simmer the chops, turning regularly, for about 8-10 minutes or until cooked as preferred. Add additional stock or sherry if sauce becomes too thick.
While chops are cooking, add the oil to a wok or nonstick frying pan over high heat, and stir-fry the asparagus and peas for 1-2 minutes until tender-crisp. Add the noodles and stir-fry just to heat through. Transfer stir-fry immediately to warm plates, top with the lamb and spoon over the sauce.
