Make the dough

• Put the all purpose flour in a bowl with the salt.
• Add half a cup of hot water.
• Pre-mix with chopsticks until it forms a shaggy dough.

Knead and shape

• Knead the dough until it comes together and bounces back a little when poked.
• Shape it into a log.
• Cut it in half, then in half again (4 pieces).
• Flatten each piece into a rectangle (no rolling pin needed).

Rest the dough

• Drizzle oil over each rectangle and coat it well.
• Cover and leave the dough alone.
• Let it rest until relaxed and easy to stretch.

Make the wet wet sauce

• Into a heat proof container, add the whites of 2 green onions.
• Add plenty of minced garlic and a nice fat knob of minced ginger.
• Add about 3 tablespoons of chili flakes.
• Heat the neutral oil with a little sesame oil until a wooden chopstick bubbles in it, then pour it over the aromatics (stand back).
• Add the soy sauce, oyster sauce and rice vinegar.

Pull the noodles

• Take a rested rectangle and make an indent down the middle with a knife.
• Gently stretch the dough with your thumbs while beating it out.
• Rip right down the indentation to get a nice long noodle.
• If the dough isn't stretching well, let it rest a little longer.

Boil the noodles

• Drop the noodles into boiling water.
• Cook until they float, just a few minutes.
• Strain them.

Toss and serve

• Add some of the wet wet sauce and a little more soy sauce to the noodles.
• Toss everything together.
• Serve and enjoy.