Hand-cut egg noodles in broth with beef shin and tendon

1.Heat oil in a casserole or wok with a lid over medium-high heat. Add chilli bean paste and stir-fry until oil is fragrant (20-30 seconds), add ginger, cassia, star anise and stir until fragrant (20-30 seconds). Add beef shin and tendon, remaining ingredients and 1.5 litres water, bring to the boil, reduce heat to low-medium and cook, topping up with more water if necessary to keep beef completely covered, until beef shin is tender (2½-3 hours). Remove beef shin and set aside. Return pan to heat and cook tendon until tender (1-1½ hours).

2.Meanwhile, for egg noodles, process ingredients in a food processor until a smooth dough forms. Wrap in plastic wrap and set aside to rest (1 hour). Working with a quarter of the dough at a time, feed through a pasta machine, fold, then feed and roll, dusting with flour if necessary to prevent dough from sticking, and reducing settings notch by notch, until dough is 5mm-thick. Transfer to a lightly floured tray and repeat with remaining dough. Cut dough sheets to create ribbons 3-4cm wide, place on a floured tray and set aside, covered with a tea towel.

3.Meanwhile, for roasted chilli oil, combine chilli and oil in a small saucepan and stir occasionally over low heat until fragrant (1-2 minutes). Set aside to cool.

4.Meanwhile, for noodle broth, combine ingredients in a large saucepan, bring to the boil, then reduce heat to low and simmer until well-flavoured (5-10 minutes). Strain through a fine sieve and keep hot.

5.Cook noodles in boiling water until al dente (2-3 minutes). Strain and transfer to serving bowls, ladle over broth, then top with braised beef shin. Slice tendon and place on top, then serve with chilli oil, vinegar, soy sauce, coriander and spring onion, if desired.