To make the honey soy beef, combine the soy sauce, hoisin, honey, ginger, star anise, garlic and 125ml (1/2 cup) water in a slow cooker. Add the beef and turn to coat. Cover and cook on High, turning every 2 hours, for 5-6 hours or until the beef is very tender. Use two forks to shred the beef. Transfer to a bowl. Cover to keep warm.
Pour liquid from the slow cooker into a large saucepan. Bring to the boil over high heat. Cook for 15-20 minutes or until liquid has reduced to about 250ml (1 cup). (Alternatively, you can do this in the slow cooker if your slow cooker has a simmer function). Strain through a fine sieve and discard solids. Set aside for 5 minutes to allow oil to settle on top. Carefully pour as much oil off the top as possible. Add beef and toss to combine.
Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes to soften. Drain. Divide among serving bowls. Top with two-thirds of the beef mixture, reserving one-third for pancakes tomorrow night. Top with carrot, cucumber and coriander. Sprinkle with shallot and sesame seeds.
