• 2 tablespoons vegetable oil
• 3 pounds beef shank cut into chunks
• 1 tablespoon concentrated tomato paste
• 1 teaspoon toasted sesame oil
• 3 dried red chilies split in half
• 6 garlic cloves crushed
• 1 ripe tomato quartered
• 1 Chinese aromatic herb bundle
• 1 medium onion quartered
• 8 cups water or beef broth
• 3 scallions sliced into 2-inch lengths
• 1/2 cup dark soy sauce
• 2 teaspoons granulated sugar
• 32 ounces fresh wheat noodles white
• 1/2 cup Shaoxing rice wine
• Pickled mustard greens
• A small handful of baby bok choy per serving
• Fresh cilantro finely chopped
• Chopped scallions for garnish
• A 2-inch piece of fresh ginger lightly crushed

To make the spice sachet (tie in cheesecloth):

• 2 tablespoons Sichuan peppercorns
• 1 tablespoon fennel seeds
• 1 teaspoon coriander seeds
• 1 tablespoon cumin seeds
• ¼ teaspoon freshly ground black pepper
• 4 star anise pods
• ¼ teaspoon five-spice powder
• 3 dried bay leaves
• 1 Chinese cinnamon stick