Buckwheat Noodles with Red-Braised Beef

I always struggle with what to do with the stew beef we get in our CSA box. I'm not such a big fan of pot roasts, so I have a hard time. This dish hit the spot with a very flavorful but tender beef. Served over noodles with bright greens for textural contrast, it's a satisfying meal.

In the book, the beef recipe is separate from the noodles with the suggestion of using leftover beef in this noodle dish. The original noodle recipe is for one serving. I've doubled here for two, but you probably won't use all of the beef.

One year ago: Aromatic Beef Stew with Mustard Greens and Fenugreek
Two years ago: Braised Potatoes with Garlic and Bay Leaves
Three years ago: Cranberry, Caramel, and Almond Tart
Four years ago: Pasta Milano

Buckwheat Noodles with Red-Braised Beef (from Every Grain of Rice)

Ingredients
Red-Braised Beef
1 lb stewing beef, cut into 1" chunks
2 tbsp cooking oil
2 1/2 tbsp Sichuan chilli bean paste
1/2 oz ginger, crushed
2 spring onions, white parts only, crushed
1 star anise
1 1/2 tsp sweet fermented sauce
3 cups chicken stock
2 tbsp Shaoxing wine
Noodles
2 cups chicken stock
2 tbsp soy sauce
4 - 6 tbsp chili oil
14 oz buckwheat noodles
1/2 tsp ground roasted Sichuan pepper
6 tbsp sliced spring onions, green parts only
6 tbsp chopped celery, including leaves

1. Bring panful of water to a boil, add beef, and return to boil. When froth has risen, tip beef into colander, drain, and rinse.
2. Heat oil in a wok over medium heat. Add chili bean paste and stir-fry until richly fragrant.
3. Add ginger, spring onions, and star anise and fry until fragrant.
4. Add sweet fermented sauce and stir-fry briefly.
5. Add stock.
6. Add beef and Shaoxing wine to wok. Bring to boil, cover pan, and reduce to simmer. Simmer for a couple of hours or until tender.
7. Cook and drain buckwheat noodles.
8. Divide soy sauce and chili oil between two bowls. Add stock, then noodles and top with beef. Scatter with Sichuan pepper, followed by spring onions and celery. Mix before eating.