Place beef in a pot with plenty of cold water, then bring to a boil. When scum rises to the top and the water is boiling again, remove meat and rinse. Discard water. Cut beef into 2cm pieces.
Dry-roast spices in a pan on a medium heat for 4-5 minutes until fragrant. Allow to cool, then wrap in muslin cloth and tie up so they are easy to remove later.
In a large pot, put in beef, wrapped spices and 2 1/2 litres of water, then bring to boil. Reduce heat and simmer for 1 1/2-2 hours. Lift out beef and spice bag. Reserve stock, beef and spices.
Heat oil in a wok until hot; stir-fry garlic, ginger and spring onions for 1 minute. Add both bean pastes and continue to cook until fragrant.
Deglaze with Shoaxing wine, then season with light soy sauce and sugar. Adjust seasoning as needed.
Add beef, spice bag and 1 1/4 litres of the retained beef stock; bring to a boil. Lower heat and simmer for 15 minutes.
Cook noodles in a pot of boiling salted water until al dente, about 8-10 minutes. Drain and reserve.
Remove spice bag from wok and discard. Dice cabbage leaves into 3cm pieces and cook in wok for a minute, then add noodles to heat through.
Ladle soup into four large, deep bowls and garnish with chilli and coriander.