Bring a large pot of water to a boil. Blanch the beef for about 1 minute. Discard the water and rinse the pot clean. Set the beef aside
Preheat the pot again and add 2 Tbsp of canola oil and heat it up. Add in chili paste and ginger and stir-fry until fragrant, about 1 minute. Add in the cinnamon stick, bay leaf, star anise, all-spice powder and stir-fry for another 1 minute. Add in the beef, beef stock (make sure it covers the beef), salt and soy sauce. Bring to a boil and then lower the heat and let it simmer away for about 2 hours or so or until the beef is really tender. Have a taste and add more soy sauce if needed. It should be spicy and savory
When ready to serve. Cook the noodles in a boiling water until they are cooked through. Portion into individual serving bowl. Ladle the beef stew over. Garnish with coriander leaves and spring onion