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In a mixing bowl, toss to evenly coat lamb with wine, tamari, cumin, and Szechuan peppercorns. Season with salt and pepper. Let sit 10 minutes at room temperature.
Bring a large pot of water to a boil. Add generous amount salt. Add noodles and cook 3 minutes. Drain and shock noodles in ice bath to stop cooking. Drain and transfer to a mixing bowl. Toss with oil and set aside.
In a wok over high flame, heat oil until smoking. Pour oil out to ensure the wok is nonstick. Add additional cold oil and heat until shimmering.
Add Lamb and cook until medium-rare. Using a slotted spoon, remove lamb from wok and set aside.
Reduce heat and add lamb fat, ginger, and garlic. Cook 1 minute, then add cabbage, okra, peppers, lotus root, scallions, and radish. Increase heat and cook until wok hei is achieved.
Deglaze wok with wine. Season with cumin, Szechuan peppercorns, black pepper, salt, and mushroom powder.
Add Egg Noodles and gently toss to combine. Add oyster sauce and Lamb. Taste and adjust seasoning with cumin and Szechuan peppercorns.
Remove from heat and stir in soy sauce and vinegar until mixture is evenly coated.
Divide evenly into two serving bowls. Drizzle with chile oil and peppercorn oil. Garnish with scallions.