Place beef stew meat in a medium bowl; add red wine and a pinch of salt and pepper; stir well.
In a large saucepan, heat up 2 tablespoons Canola oil over medium-high heat; add seasoned beef, stir until the outside of the beef starts turning brown (about 5 minutes).
Add 5 cups water into the saucepan. Switch heat to high and bring to a boil, then simmer.
While the meat is simmering, heat up 3 tablespoons Canola oil over medium-high heat in a small skillet (about 2 minutes).
Add sugar and fry until it starts turning brown; now add star anise, five-spice powder, ginger and garlic; stir for about 10 seconds; quickly add chili bean sauce. Stir well and cook on low for about 1 minute.
Transfer the chili bean sauce mixture to the large saucepan; add soy sauce, then simmer for 25 minutes.
In the meantime, boil eggs. (Bring 4 cups water to a boil in a small saucepan, gently add eggs and let them boil for 4.5 minutes for soft-boiled eggs or 5 minutes for hard-boiled eggs. Drain and let the eggs sit in cold water for 5 minutes before peeling.)
After 25 minutes of simmering, add noodles and mushrooms in the saucepan; bring to a boil. Once the beef noodle soup is boiling, add watercress, then immediately turn off the heat. Stir until the vegetable starts to wilt.
To serve, divide the noodle soup into 4 bowls evenly; drizzle with sesame oil; place one soft-boiled egg in each bowl; sprinkle with chopped green onion. Enjoy!
