Szechuan Style Beef Noodle Soup

Place the Beef (1 lb) 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 (5 cups) 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 (4 cups) to a boil in a small saucepan, gently add the Eggland's Best Classic 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 (8 oz) and Shiitake Mushrooms (12) to the saucepan, then bring to a boil. Once the beef noodle soup is boiling, add Watercress (3 1/3 cups) 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!