In a large mixing bowl, add 500g all-purpose flour and 5g salt, stirring them together.

Slowly pour in 220g room-temperature water while stirring with chopsticks. Mix until the flour begins to form a shaggy, crumbly mixture.

Knead the mixture with your hands until it comes together into a dough. At this stage, it may not feel perfectly smooth; this is okay. Cover the dough with plastic wrap and let it rest for 5 minutes.

After resting, knead the dough again until it becomes smooth. Cover once more and let it rest for 30 minutes. This resting time helps relax the gluten, making the dough easier to roll and shape.

Place the rested dough on a lightly floured work surface. Use a rolling pin to roll the dough into a thick round and lightly dust the surface with starch.

Next, roll the dough out into a large, even sheet, flipping it occasionally to maintain an even thickness.

Fold the dough into neat layers, like a fan, ensuring the layers are as even as possible.

With a sharp knife, cut the folded dough into thin strips, around 2-3 mm wide. The width can be adjusted to your preference.

Gently separate the noodles by hand to prevent them from sticking together.

Bring a pot of water to a rolling boil over high heat.

Add the noodles to the boiling water and gently stir with chopsticks to prevent them from clumping.

When the noodles float to the surface, continue cooking for an additional 1-2 minutes. For softer noodles, you may cook them slightly longer.

Drain the noodles and rinse briefly under cold water if desired to prevent sticking, or add directly to your dish.

For a quick and flavorful meal, toss the noodles with your favorite sauce, such as savory beef or sesame sauce, for a satisfying noodle bowl.

Alternatively, make noodle soup by adding cooked noodles to a broth with your choice of ingredients, such as egg, leafy greens, chopped scallions, salt, soy sauce, and a drizzle of sesame oil.