Mix salt with flour.
Add water and knead for 5-6 minutes until the dough becomes quite smooth on surface If you feel this process is hard to finish one time, resting the dough for 15 minutes and then re-knead for 2-3 minutes.
Cover with wet cloth (to avoid it drying out), cover and rest for 15 minutes.
Roll out the dough to a large wrapper (rectangle if possible). Cut the wrapper to 1cm wide stripes. Dust flour and shape the long strips to around thick noodles. We will stretch the noodles before cooking. Cover the rest for 30 minutes to 1 hour until you can easily pull the noodles
When the noodles are well rested, stretch the noodles slightly and we get long thin la main noodles.
Prepare a plate and brush some vegetable oil on surface. Cut the noodle dough into 6-8 portions (as equal as possible) Shape each one into a tongue or a rectangle and brush oil around. Cover with plastic wrapper and let the noodle rest for 1 hour.
Take one portion out, press the center with a chopstick so we can separate the noodles later. Hold the two ends of the noodle strip and smash it against the operating board. You can slightly stretch it during the smashing process. But do not hurry; slow down so that you will not break it. At last separate the noodles along with the chop sticker trace.
Bring a large pot of water to a boiling and then add a small pinch of salt. Cook the noodles for 4-5 minutes over medium fire. You can make a hot oil noodle or vegetable soup noodle.