200 g Flour
10 g Salt
90 ml Warm Water
30 g Cornstarch
Dissolve salt in the water.
In a big bowl, put in 200g flour. Add in quarter of the salt water and mix them up with hand. Add the rest of the salt water leaving behind 1 tbsp for adjustment. In a quick motion, stir up the flour and salt water combination using hands. If it feels powdery, add the remaining tablespoon of saltwater.
Knead till the dough sticks to themselves. Dough will have rough surface at this point.
Put the dough in a big ziplock bag. Using a rolling pin, flatten the dough by pressing it down towards pastry board.
When it has flatten throughout in the ziplock bag, take out dough, fold it 2 times into a square. Place back into the ziplock bag. Repeat process flattening and folding 2 more times. Ending with folding.
Rest dough in ziplock bag for 10 mins. Dough should have a smooth surface now.
With smooth flat surface facing the pastry board, fold edges towards the center till it forms a smooth round ball. Rest dough in ziplock bag for 1 hour.
Boil a pot of water to cook noodles. Dust pastry board with corn starch. Roll out dough to 3mm thick. Cut to strands of 3mm wide. Shake off excess flour and cook when ready.
Serve hot in soup, as cold noodles or with some sesame dressing.