In a large bowl, combine 300g all-purpose flour and 3g salt. Stir with chopsticks to evenly distribute the salt throughout the flour.

Gradually add 150g water in small batches while stirring with chopsticks until the mixture becomes shaggy with no dry flour.

Use your hands to knead the shaggy dough into a rough ball. It may feel a little coarse—this is okay.

Cover with a damp cloth or plastic wrap and let rest for 10–15 minutes. (This resting step is called “autolyse,” allowing the flour to fully absorb water and making kneading easier.)

After resting, knead again until the dough becomes smooth, soft, and moderately firm.

Place the dough on a clean surface, roll it into a log, and divide into small portions of about 35g each. Roll each piece into a smooth ball.

Flatten each dough ball into an oval tongue shape (about 0.5 cm thick) using a rolling pin.

Use a chopstick to press a deep groove down the center of each dough oval.

Prepare a clean container and brush the bottom and sides with oil. Lay the shaped dough pieces inside, brushing the top of each one with oil to prevent drying.

Cover with plastic wrap and let rest for at least 40 minutes. (The longer they rest, the better the elasticity.)

Once rested, take one dough piece, gently pinch both ends, and slowly stretch it lengthwise until thin.

Once stretched, grab both ends of the groove and pull apart gently to split the dough into two noodles.