In a large clean bowl, combine 500g all-purpose flour and 5g salt. Stir well with chopsticks to distribute salt evenly (avoids uneven seasoning).

Gradually add 280ml water in small batches, stirring rapidly with chopsticks while pouring. Mix until the flour turns into uniform crumbs (adjust water slightly based on flour absorbency—crumbs should be dry enough to hold shape but not too dry).

Press the flour crumbs together with your hands. Fold, press, and knead the dough in the bowl for 5 minutes until it forms a rough ball (no need for perfect smoothness yet).

Wrap the dough tightly with plastic wrap or a clean bag. Let it rest at room temperature for 20 minutes (allows flour to absorb water and gluten to start forming, making kneading easier later).

After resting, transfer the dough to a floured work surface. Fold, press, and knead for another 5 minutes until smooth and firm. Wrap again and rest for 20 minutes.

Repeat the “knead 5 minutes + rest 20 minutes” process one more time to complete the 3 rises and 3 kneads (this step is non-negotiable for chewy noodles—each rest strengthens the gluten).

Pro tip: For even better texture, refrigerate the dough overnight after the third rest. Gluten develops fully, making pulling smoother and noodles more tender.

Take the final rested dough and press it into a 1cm-thick rectangular sheet on a floured surface.

Use a knife to cut the sheet into 1.5cm-wide strips (uniform cuts ensure consistent noodle thickness).

Take one strip, dust it evenly with extra flour, and gently roll it between your palms to coat (prevents sticking during pulling).

Hold both ends of the strip and pull gently outward to your desired thickness (apply even force—avoid pulling too hard to prevent breaking).

Fold the pulled noodle in half, hold both ends again, and pull once more. Repeat folding and pulling 3 times (more folds = chewier, silkier noodles; adjust based on preference).

Place pulled noodles on a floured plate if not cooking immediately to avoid sticking.

Fill a pot with plenty of water and bring to a rolling boil over high heat. Add the pulled noodles (high heat helps noodles set quickly and prevents sticking).

Stir gently with chopsticks right after adding to keep noodles from sticking to the bottom. Cook until noodles float to the surface and turn translucent (3-4 minutes; add 1 minute for thicker noodles).