Taiwanese Spicy Beef Noodle Soup

Ingredients

• 1 kg gravy beef (cut into 5-6 cm pieces)
• 2 tbsp vegetable oil
• 1 tbsp goji berries
• 3 star anise
• 1 tbsp fennel seeds
• 1 tbsp Sichuan pepper
• 4 dried bay leaves
• 1 cinnamon stick
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp Chinese five spice
• ¼ tsp black pepper
• 2 tbsp raw sugar
• ½ bunch spring onions (sliced)
• 1 whole garlic bulb (skin on, halved through centre, smashed slightly)
• 5 cm length fresh ginger (sliced)
• 2 tomatoes (halved, cut into wedges)
• 1 carrot (chopped)
• 1 onion (halved, sliced)
• 4 tbsp Lee Kum Kee Chilli Bean Sauce
• 1 tbsp Gochujang paste
• 1 tbsp tomato paste
• ½ cup Lee Kum Kee Premium Soy Sauce
• ½ cup light soy sauce
• 1 cup Obento Rice Wine Vinegar
• 5-6 cups water
• 1 tbsp vegetable oil
• 2 garlic cloves (minced)
• ½ long red chili (thinly sliced)
• 1 cup pickled mustard greens (thick bottom end removed, roughly chopped)
• 2 tbsp sugar
• Obento Udon noodles (cooked according to packet instructions, drained)
• 1 tsp light soy sauce
• ½ tsp Yeo’s Pure Sesame Oil
• ½ tsp black vinegar
• 1 baby bok choy (halved lengthwise, blanched in boiling water 1 min, refreshed in ice bath to retain green colour)
• sprinkle white pepper
• sliced spring onions
• coriander leaves
• red chilli slices