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1
Place the stock, ginger, garlic and green onions in a large pot; bring to a boil.
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2
Reduce the heat, cover, and simmer for 30 minutes.
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3
Soak the noodles in warm water until softened; drain.
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4
Cut into bite-size lengths.
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5
Cut the greens into bite-size pieces.
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6
Cut the lamb into paper-thin, bite-size slices.
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7
Arrange the noodles, lamb and vegetables on a large platter.
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8
Cover and chill until ready to cook.
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9
Reheat the broth to simmering.
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10
Set a Mongolian hot pot or electric wok in the center of a table.
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11
Pour the broth into the pot and adjust the heat so that the broth simmers gently.
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12
The guests use chopsticks or Chinese wire strainers to cook the lamb and vegetable slices in the simmering broth, and then dip into the sauce of their choice.
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13
After the meat and vegetables are consumed, guests add the noodles and any remaining greens to the broth to make the soup.
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14
*Note: the success of this dish depends on starting with a full-flavored stock or broth.
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15
Mince chiles and garlic finely and place in a mortar.
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16
Mash with the heel of a cleaver or pestle.
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17
Add sugar and stir until it dissolves.
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18
Add sesame paste, sesame oil, soy sauce, and black vinegar stirring between each addition.
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19
Place vinegar and star anise in a small saucepot and simmer over medium-low heat until reduced by 1/2 about 7 minutes.
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20
Remove star anise before serving.
