Egg noodles are very similar to Italian pasta, and the ratios used here are just the same as in whole-egg pasta. This recipe is inspired by a dish from a five-dollar-a-bowl Chinese noodle restaurant in New York. The braised beef is adapted from Fuchsia Dunlop's Revolutionary Chinese Cookbook.
Note Ground chilli bean paste is available from Chinese grocers. Order beef tendon in advance from your butcher.