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Prep: Cut the beef roast into 1-inch chunks. Then cut the scallion bunches into 1-inch segments, separating the white ends and the green ends. Slice the ginger and mince the garlic.
Set a large 6-8 quart soup pot over medium-high heat. Add the vegetable oil to the pot. Once hot, add the beef cubes. Liberally salt and pepper the beef. Stir and sear the beef cubes to brown on all sides. Then push the beef to the sides of the pot and add in the scallion whites, minced garlic, and sliced ginger. Stir and sauté the vegetables for 3 to 5 minutes.
Add the star anise, bay leaves, water, soy sauce, shoaxing wine, spicy bean paste, and sugar to the pot. Add 1 teaspoon of salt to the pot. Stir well, then cover the pot with a tight lid and bring to a boil. Lower the heat to medium and simmer the soup 90-120 minutes, until the beef chunks are fork-tender.
Meanwhile, chop the bok choy and cilantro. Once the beef chunks are soft and tender, remove the ginger slices, star anise, and bay leaves.
Stir in the refrigerated pasta and bok choy. Stir and simmer for 1-3 minutes until the pasta is fully cooked.
Ladle the soup into bowls. You may need tongues to portion the noodles into each bowl. Top the soup bowls with chopped scallion greens and cilantro.