Directions

• In a Dutch oven or large saucepot, heat oil over medium heat. Add peppercorns; cook until fragrant, 1-2 minutes, stirring constantly. Using a slotted spoon, remove peppercorns; discard.
• In the same pan, over medium-high heat, add beef and ginger. Cook, stirring often, until beef is browned, 8-10 minutes. Add water, soy sauce, wine, sugar, chili bean paste, star anise, bay leaves, green onion, dried chiles and salt; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
• Stir in carrots and radishes. Continue to simmer until vegetables are tender, 55-60 minutes longer. Remove and discard star anise, bay leaves and dried chiles.
• Meanwhile, cook noodles according to package directions; drain. Add noodles to soup.
• Serve in bowls with additional green onion, additional chili bean paste, fresh cilantro leaves and sesame oil as desired.