Make the dough

• Place the flour and salt in a mixing bowl and make a well in the centre.
• Pour in the warm water and mix until it comes together into a shaggy dough.

Knead the dough

• Turn the dough out onto a work surface and knead until smooth.

Shape and rest the dough

• Cut the dough into 4 pieces and roll each into a round.
• Pour a little oil into a bowl, place the dough balls in it, cover and let rest.

Heat the water and oil

• Bring a large pot of salted water to a boil.
• Heat the remaining oil in a small pot.

Pull the noodles

• Flatten one dough ball, make a divot in the centre with a chopstick, then grab each end and pull to stretch it.
• Once pulled to around 1 metre, tear the strip in half.
• Repeat with the remaining dough balls.

Cook the noodles

• Place the pulled noodles into the boiling water and cook until tender.
• Drain the noodles.

Assemble the bowl

• Place the garlic, spring onions, chilli flakes, cumin seeds and Szechuan peppercorns into a bowl.

Pour over the hot oil and serve

• Carefully pour the hot oil over the spices and vegetables in the bowl.
• Add the cooked and drained noodles, give them a mix and serve.