Sichuan Beef Noodle Soup with Pickled Mustard Greens

Ingredients

• 1 pound eggless Chinese wheat noodles (Shandong la mian)
• 2 large plum tomatoes (about 8 ounces), each cut into 4 wedges
• ½ tablespoon Sichuan peppercorns
• 6 whole star anise
• 2 1 1/2-inch cubes Chinese yellow rock sugar (about 2 1/2 ounces) or 2 1/2 tablespoons sugar
• 2 ½ tablespoons chili bean paste (Sichuan hot bean paste; dou ban jiang)
• 2 cups onions
• + 12 more ingredients
• • 3 large garlic cloves
  • 1 2 1/2-inch piece fresh ginger
  • Freshly ground white pepper or black pepper
  • 2 tablespoons (or more) salt
  • ½ cup (or more) soy sauce (do not use low-sodium)
  • plus 2 cups chopped green onions
  • 5 pounds boneless beef shank
  • 3 whole green onions
  • ¼ cup vegetable oil
  • Pickled Mustard Greens
  • Chopped fresh cilantro (for garnish)
  • 3 baby bok choy

Bring large pot of water to boil over high heat. Add beef; return water to boil. Reduce heat. Simmer until beef is brown on outside, turning occasionally, about 8 minutes; drain. Rinse beef under cold water until cool; cut into 1 1/2-inch cubes. Wipe out pot. Heat 1/4 cup oil in same pot over m...

View full recipe at Epicurious