Place the lamb in a bowl and stir in the rice wine, soy sauce, sesame oil, garlic, ginger and cornflour. Mix well.
Heat the oil in a wok or large frying pan over a high heat. When it is very hot, add the lamb and sauce and stir-fry for 2–3 minutes until browned.
Add the spring onions and stir-fry for a further 2–3 minutes, until the sauce coats the meat. Serve immediately with noodles.