Coat oxtail with jerk seasoning, soy sauce, and spices; marinate for 2 hours.
Sear oxtail on all sides until caramelized.
Add onions, garlic, and Scotch bonnet; cook briefly.
Pour in broth and coconut milk; braise 3 hours until tender.
Mix sweet chili sauce, soy, and vinegar in a pot; simmer.
Pan-fry then steam dumplings.
Boil noodles 2–3 minutes, drain.
Layer noodles, oxtail, dumplings, and pour over broth.
Top with chili crisp, scallions, and lime.
