For the broth:
1 In a large pot, add your vegetables and lamb tongues, season with salt and add your peppercorns. Cover with 4.25 qt (4 liters) of water and bring to a boil, then simmer gently for 50 minutes.
2 While that's cooking, let's prepare our gastrique. In a saucepan, combine your vinegar and sugar, then once caramelized, deglaze with your juice and mandarin zest, pressing the pulp. Cook for 10 minutes, season to taste and add your veal stock. Bring back to a boil then strain through a fine sieve and keep warm in a bain-marie.
3 To cook your Asian noodles, pour 1.1 qt (1 liter) of the strained tongue cooking liquid into a saucepan and bring to a boil. Add the noodles and wait for the water to return to a boil, then turn off the heat, cover and let rest.
4 Your tongues are now cooked. Remove the skin, it will come off easily. Pour your sauce into a saucepan, warm it gently and add your tongues to warm through.
5 Drain your noodles and season them with a drizzle of olive oil.
6 Remove your tongues, slice them thinly, arrange them on 4 hot plates, coat with your sauce, place mandarin segments around them and a nice nest of noodles in the center.
This dish can easily be prepared the day before and most importantly, save your cooking broths in ice cube trays and pop them in the freezer. Your pasta and rice dishes later on will thank you for it.
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