Slice lamb into thin matchlike shreds. Mix with egg white, 1/2 the salt and the cornstarch. Let stand 5 minutes. Heat the 2 tb of peanut oil in a skillet or wok. Quickly stir-fry the lamb for about 2 minutes. Add the soy sauce and pepper oil. Mix well and place on warm platter. Heat 1 cup of peanut oil to 375 degrees. Deep-fry the cellophane noodles for a second or two. Do not burn. Drain on paper towels. Sprinkle with remaining salt ad place at ends of lamb shreds.
