Hand-Pulled Lamian Noodles

Begin by placing the flour into a large bowl and gradually incorporate water, mixing until the dough forms a cohesive mass. Continue to knead the dough for 15 to 20 minutes, until it becomes smooth and elastic. Cover the bowl with a layer of plastic wrap and allow the dough to relax for 15 minutes.

Next, knead the dough again for a brief period of 2 minutes. Cover it once more with plastic wrap and permit it to rest for another 15 minutes.

Knead the dough one final time, this time for just 2 minutes. Subsequently, divide the dough into four equal portions and shape each piece into a thin sheet, approximately 3/8 inch thick. Brush both sides of the sheets with oil to prevent sticking.

Stack the sheets on top of one another, covering them with a layer of plastic wrap. Allow the dough to rest for 10 to 15 minutes, during which time it will become pliable and easier to work with.

Prepare a large saucepan by filling it with water, then bringing the water to a boil.

Place one sheet of dough onto a flat surface and slice it into thin strips, approximately 1/8 inch wide. Hold one end of a strip in each hand and gently stretch it until it reaches a length of 30 to 35 inches. Fold the strip in thirds and stretch again, repeating this process until the noodle has lengthened to 2 to 3 yards. Shake and slap the noodle against a hard surface several times, further lengthening it.

Carefully drop the noodle into the boiling water. Add 2 to 3 additional strips of noodles to the boiling water, and cook until they are tender, approximately 5 to 10 minutes. Transfer the cooked noodles to a serving bowl.

Repeat this process with the remaining sheets of dough, creating multiple batches of noodles.