Szechuan Style Beef Noodle Soup

Place the Beef (455 g) in a medium bowl; add a pinch of Salt (to taste) and Ground Black Pepper (to taste); stir well.

In a large saucepan, heat up 2 tablespoons of Canola Oil (2 Tbsp) over medium-high heat; add seasoned beef, and stir until the outside of the beef starts turning brown, about 5 minutes.

Add Water (1.2 L) into the saucepan. Switch heat to high and bring to a boil, then simmer.

While the meat is simmering, heat up the Canola Oil (3 Tbsp) over medium-high heat in a small skillet for about 2 minutes.

Bring Water (960 mL) to a boil in a small saucepan, gently add the Eggs (4) and let them boil for 4 minutes for soft-boiled eggs or 5 minutes for hard-boiled eggs. Drain and let the eggs sit in cold water for 5 minutes before peeling.

Add Granulated Sugar (2 Tbsp) and fry until it starts turning brown; now add Star Anise (3), Chinese Five Spice Powder (2 tsp), Fresh Ginger (1), and Garlic (4 cloves); stir about 10 seconds. Quickly add Chili Bean Sauce (4 Tbsp) and Red Wine (1 Tbsp).

Stir well and cook on low for about 1 minute.

Transfer the chili bean sauce mixture to the large saucepan; add soy sauce, then simmer for 25 minutes.

After 25 minutes of simmering, add the Chinese Noodles (225 g) and Shiitake Mushrooms (12) to the saucepan, then bring to a boil. Once the beef noodle soup is boiling, add Watercress (115 g) then immediately turn off the heat. Stir until the vegetable starts to wilt.

To serve, divide the noodle soup into 4 bowls evenly; drizzle with Sesame Oil (as needed) place one soft-boiled egg in each bowl; sprinkle with chopped Scallion (1 bunch). Serve and enjoy!