In a large baking dish, whisk the egg whites for the marinade until foamy. Add the soy sauce, vinegar, water, and sherry. Pour in the cornstarch and baking soda and mix until smooth.

Add the lamb chops and turn to coat. Cover and let marinate at room temperature for 30 minutes.

Meanwhile, make the sauce by whisking all the ingredients together in a medium bowl.

Cook the spaghetti in salted water according to package directions. Drain, rinse, and place in a medium-sized bowl. Set aside.

In a large shallow bowl, combine the cornstarch with the salt and baking soda. 

Remove half the lamb from the marinade, letting the excess marinade drip back into the baking dish. Dredge the lamb in the cornstarch mixture, patting it on lightly so it adheres. 

Fry the lamb over moderately high heat, turning once, until browned all over, three to four minutes total. Transfer to a paper-towel lined baking sheet to drain. Repeat with the remaining lamb.

In a large frying pan over medium-high heat, heat half an inch (one and one-fourth centimeters) oil until hot.

Carefully pour out half the hot oil from the saucepan into a heatproof bowl and discard once cooled.

Add the garlic and scallions to the frying pan and stir-fry over high heat until the garlic is golden, two to three minutes.

Add the mushrooms, snow peas, and pepper strips and stir-fry an additional five to six minutes until the vegetables are beginning to soften. 

Stir in half the sauce and cook an additional two to three minutes until the sauce begins to thicken.

Pour the vegetables into the spaghetti and mix well to combine.

Pour the remaining sauce into the frying pan. Add the lamb chops and cook, turning, until the lamb is coated and the sauce is thick, about two to three minutes. Remove chops from frying pan and reserve the thickened sauce for drizzling.

Place some lo mein in the center of a dinner plate. Garnish with black sesame seeds and chopped scallions. Place a baby lamb chop on top and drizzle with the reserved sauce.