Melt rock sugar in a sauce pan on low heat, turn off the heat when it starts to caramelize.
Add in doubanjiang right away, and then add ¼ cup hot water. Turn on low heat and cook until the sugar melts completely and set it aside.
Heat a dutch oven or pressure cooker on medium heat until it's very hot, then brown the meat on both sides. Do this in 2 batches if needed.
Add in ginger and scallion, and continue to stir fry for 1 minute.
Add in the caramel/doubanjiang paste, soy sauce, cooking wine, tomato paste, white pepper powder, salt and Lu Bao. Cook and stir for another 30 seconds, then add in enough water to just cover the beef.
If using dutch oven, bring to a boil and then reduce to simmer for 3 hours with lid on, stir every 30 minutes and adjust the heat if needed.
If using the stove top pressure cooker, lock the lid and set on high pressure, cook with medium high heat until the pressure cooker hiss. Turn to medium low to low heat and cook for another 20 minutes.
Turn off the heat and let it sit until pressure releases naturally. unlock the lid, take out the spice packet and let it simmer (with lid on) on low heat for another 30~40 minutes, the meat will be really tender at this point so don't stir too much.
Cook noodles according to the package, drain the water and mix noodle with a bit of salt and sesame oil.