Chinese-Style Stove-Top Pot Roast with Noodles

Ingredients

• 1 teaspoon five-spice powder chinese
• 1.8 pounds baby bok choy halved lengthwise
• 2 cups julienne-cut carrot (2-inch) ( 2 large)
• 0.3 teaspoon pepper red crushed
• 0.5 cup cooking sherry dry
• 12 ounces extra wide egg noodles fresh chinese uncooked
• 0.3 cup ginger fresh peeled thinly sliced
• 4  garlic cloves crushed
• 0.3 cup green onions thinly sliced
• 0.3 teaspoon kosher salt 
• 5 cups less-sodium beef broth fat-free
• 3 tablespoons soya sauce low-sodium
• 4 teaspoons vegetable oil; peanut oil preferred divided
• 2.5 pound sirloin tip roast trimmed
• 2 cups shiitake mushroom caps sliced
• 3  star anise 

Equipment

• bowl
• frying pan
• sieve
• dutch oven

Directions

1. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat.
2. Sprinkle roast evenly with five-spice powder and salt.
3. Add meat to pan; cook 5 minutes, turning to brown on all sides.
4. Add broth and next 6 ingredients (through star anise) to pan; bring to a simmer. Cover, reduced heat, and simmer 3 1/2 hours or until meat is tender.
5. Remove meat from pan. Cover and keep warm.
6. Strain cooking liquid through a sieve over a bowl; discard solids.
7. Heat the remaining 2 teaspoons oil in pan over medium-high heat.
8. Add mushrooms and carrot to pan; saut 5 minutes.
9. Add bok choy and 4 cups reserved cooking liquid to pan. Cover and cook 5 minutes or until bok choy is tender.
10. Cook noodles according to package directions, omitting salt and fat.
11. Drain. Divide noodles evenly among 8 bowls. Shred the meat with 2 forks; arrange 3 ounces meat over each serving. Top each serving with 2 tablespoons vegetable mixture and 1/2 cup broth.
12. Place 1 bok choy half on each serving; sprinkle each serving with 1 1/2 teaspoons green onions.