Chop 2 scallions and 4 garlic cloves.

Mince 1 teaspoon of fresh ginger.

In a large saucepan, heat 2 tablespoons of oil.

Saute scallions, garlic, ginger, and 1 whole star anise in oil for 2 minutes.

Add 1 1/2 pounds of beef shank (cut into 3/4\" pieces) and cook until browned.

Add 1/2 cup rice wine, 1/2 cup soy sauce, 1 1/2 cups water, 3 tablespoons rock sugar (or brown sugar), and 1 skinned and roughly chopped tomato.

Heat to boiling, then reduce to a simmer.

Cover and cook for 2 hours.

About 15 minutes before the beef is done, bring a large pot of water to boil.

Add 1 pound of angel hair pasta and cook while stirring occasionally for 3 minutes.

Add 1 small head of napa cabbage (washed and cut into 3\" pieces) and cook for 2 more minutes.

Drain off most of the water.

Divide the noodles and cabbage among 6 large bowls, adding a little of the excess hot water.

Add the beef on top and ladle in some of the sauce, removing the star anise.

Serve hot.