- For the Master Stock, place vegetable oil in a large saucepan set over high heat. Add the beef rib, eshallots and ginger and cook until caramelised, about 6-7 minutes. Add garlic, star anise, cinnamon, cardamon pods and dried chilli. Cook until aromatic, about 1 minute. Add 500ml water, Shaoxing wine, soy sauce and salt. Bring to a boil then reduce heat to medium and simmer until stock is reduced by half, about 20-25 minutes. Remove from heat, strain through a fine mesh sieve and set aside until needed.
- For the Wheat Noodles, place the flour and salt in a medium bowl. Gradually add 1 cup water, mixing with a fork until the dough comes together, forming a ball. Lightly flour a clean bench and knead dough until the dough is smooth and springy, about 10 minutes. Cover with plastic wrap and rest in fridge for at least 30 minutes.
- Divide the rested dough in half, covering one of the halves with plastic wrap to prevent the dough from drying out. Lightly flour a clean work surface then flatten out the other dough half. Using a pasta roller, pass dough through from thickest to thinnest settings, dusting well with cornflour. Using a spaghetti cutter, cut the dough into noodles. Dust with cornflour. Repeat with remaining portion of dough and set aside until serving.
- For the Sichuan Meat Sauce, set a wok over high heat. Once the wok begins to smoke, add the vegetable oil and meat and cook, stirring continuously, until well caramelised.
- Add the Sichuan peppercorns, ginger, garlic, chilli oil and Shaoxing wine, stirring until well combined.
- Add the soy sauce, black vinegar, master stock, salt and sugar to the wok and stir until combined. Bring to a boil, then reduce heat to medium-low and simmer for a couple of minutes. Adjust seasoning with salt and sugar if necessary. Set aside, keeping warm, until serving.
- To serve, bring a large saucepan of salted water to a boil. Add noodles and cook until al dente, about 30-60 seconds. Drain and divide noodles between 4 serving bowls. Top with Sichuan Meat Sauce and garnish with spring onions and coriander leaves.