Add ginger, onion, carrots, and garlic to a cast iron skillet. Drizzle with avocado oil and roast at 425°F for 12 minutes.

Place the oxtail and roasted vegetables into a 7 qt dutch oven.

Fill with 12 cups of water, coriander seeds, cloves, and salt.

Bring it to a boil, let it continue to boil for 10 minutes, then cover and reduce heat to simmer for 4 hours.

Remove the meat and discard vegetables.

Cook the noodles according to the instructions on the package. (don't rinse the noodles after straining)

Separate the noodles among the bowls, top with meat and broth, and add garnishings.