1.In a bowl, combine 1 tablespoon oil and pepper. Add lamb, tossing to coat.
2.Heat a wok or large frying pan on high. Stir-fry lamb in 2 batches, for 2-3 minutes each batch, until browned. Transfer to a plate.
3.Heat remaining oil in wok on high. Stir-fry onion and chilli 2 minutes. Add mushrooms, beans, banana chilli and almonds. Stir-fry 2-3 minutes, until just tender.
4.Return lamb to wok with basil, spinach, noodles, kecap manis and sherry. Stir-fry for 1-2 minutes, until heated through. Top with sprouts and serve with lime wedges.