- Blanch the cubed beef in rapidly boiling water for 3 mins to cleanse, then strain, rinse and set aside.
- In a clean pot, heat vegetable oil, add spring onion and ginger and cook over medium heat for 2 mins, or until fragrant.
- Add Shaoxing cooking wine, star anise and doubanjiang, cook for 2 mins before adding beef then continue frying to lightly brown and seal the meat on all sides.
- Add five spice, Lee Kum Kee Premium Soy Sauce, sugar and chicken stock, bring to a rolling boil, cover and simmer gently for 90 mins or until the meat is succulent and tender.
- Once the meat has been cooking for about 1 hr, you can start preparing the noodles.
- Combine the flour, salt and water and knead well until an elastic dough forms (about 10 mins).
- Stretch the dough into a long strip over a floured bench, fold in half and stretch again, doubling the amount of noodle threads. Repeat the fold and stretch process over and over to quickly form more noodles, (it will double with each fold and stretch).
- Once you have formed consistent, long and thin noodles, drop them into a pot of fast boiling water and cook for 3 to 4 mins.
- While the noodles are cooking, bring a pot of chicken stock to the boil for the soup base.
- Assemble the meal by first dividing Lee Kum Kee Premium Soy Sauce, Yeo’s Pure Sesame Oil, peanuts, preserved vegetables, Sichuan peppercorns, garlic, ginger and Lee Kum Kee Peppercorn Chilli Oil evenly into serving bowls.
- Rinse and add freshly cooked noodles, then ladle the chicken stock into the bowls.
- Generously top with the braised beef and garnish with spring onions, crushed peanuts, minced coriander and chilli oil to taste. Serve hot and enjoy!