Begin by rinsing and roasting the beef or pork soup bones at 400°F for 45 minutes until they develop a rich, deep color. In a large stockpot, bring water to a boil, then add the beef shank and whole roasting chicken, discarding the initial water to remove impurities. Return the bones, beef, chicken, water, and chicken stock to the pot, along with a spice mix tied in cheesecloth and salt.

Bring the mixture in your stockpot to a vigorous boil, then reduce the heat to low and let it simmer gently for 2 hours. Once 2 hours have passed, remove the beef shank, then stir in the sliced Chinese radish and continue to simmer for an additional hour.

After simmering, discard the spice pouch and any solid ingredients. Taste your rich broth, enhancing the flavor with additional salt or chicken stock if desired.

In a small saucepan, heat a generous amount of oil over low heat, adding star anise, a cinnamon stick, and Sichuan peppercorns. Allow these spices to infuse in the oil for about 15 minutes. Stir in chili flakes and let this delightful chili oil cool.

While the broth simmers, cook your fresh or dried white noodles according to package instructions, typically about 5-8 minutes until just tender. In each serving bowl, place a generous mound of noodles, layering on slices of beef shank, a ladle of the fragrant broth, and garnishes of sliced radish, a drizzle of chili oil, and fresh scallions or cilantro, if using.