Step 1

Heat oil in a large heavy-based flameproof casserole dish over medium-high heat. Add lamb shanks. Cook, turning, for 8 minutes or until browned all over. Add stock, shao hsing, star anise, lemongrass, ginger, soy sauce, mirin and 1 litre water. Cover. Bring to the boil. Reduce heat to low. Simmer for 2 hours, skimming any foam from surface during cooking, or until lamb is tender. Remove and discard star anise.

Step 2

Transfer lamb to a board. Set aside for 10 minutes or until cool enough to handle.

Step 3

Meanwhile, increase heat to medium-high. Add the noodles to dish. Cook, stirring occasionally, for 8 minutes or until noodles are almost tender.

Step 4

Remove and discard bones from the lamb. Coarsely shred lamb. Return to dish with snow peas and pak choy. Cook for 2 minutes or until vegetables are just tender and the noodles are cooked.

Step 5

Top soup with bean sprouts, onion and sambal oelek. Serve with lime wedges.