Heat the oil in a saucepan over high heat. Add the ginger, garlic, green onions and the beef and brown on all sides.
Add the sherry and season with a little salt and pepper and allow the sherry to cook a minute.
Cover with the beef stock.
Add the star anise, five-spice powder, and cinnamon, and bring to a boil.
Lower the heat and simmer for one to two hours, until the meat is tender. If the liquid level dissipates during cooking, add a little water to bring it back up to the original level.
Once the beef is tender, discard the whole spices and the chunks of ginger and garlic and put the meat to one side.
Heat the liquid through, adding the dark & light soy sauce, fish sauce, and oyster sauce. Taste if the flavor is too intense, add more water.
Bring a saucepan of water to the boil and cook the noodles according to the package instructions (being careful not to let them get too soft).
while the noodles cook, Add the Chinese cabbage & Bok choy to the soup & cook until tender, but not soft (1-3 minutes depending on how you like it).
Strain the noodles & divide them between the serving bowls.
Divide the beef between the bowls and pour over the hot soup.
Sprinkle over the sliced green onions and serve.