Place the stock, ginger, garlic and green onions in a large pot; bring to a boil. Reduce the heat, cover, and simmer for 30 minutes. Soak the noodles in warm water until softened; drain. Cut into bite-size lengths. Cut the greens into bite-size pieces. Cut the lamb into paper-thin, bite-size slices. Arrange the noodles, lamb and vegetables on a large platter. Cover and chill until ready to cook. Reheat the broth to simmering. Set a Mongolian hot pot or electric wok in the center of a table. Pour the broth into the pot and adjust the heat so that the broth simmers gently. 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. After the meat and vegetables are consumed, guests add the noodles and any remaining greens to the broth to make the soup.

*Note: the success of this dish depends on starting with a full-flavored stock or broth.

Mince chiles and garlic finely and place in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add sesame paste, sesame oil, soy sauce, and black vinegar stirring between each addition.

Yield: 4 servings

Place vinegar and star anise in a small saucepot and simmer over medium-low heat until reduced by 1/2 about 7 minutes. Remove star anise before serving. Yield: 4 servings