Prepare the Dough:

1. Whisk together flour and salt in a large mixing bowl. Slowly add water into the mixture and stir well to combine using a silicone spatula until it forms a shaggy dough (and no dry flour is visible in the bowl). Sure to scrape down the sides of the bowl with the spatula.
2. Transfer the shaggy dough onto a clean and lightly greased surface (The oil will help the dough from sticking to your hands initially). You can also lightly oil your hands. Knead the dough until it is smooth, about 5 minutes. To knead, push the dough down and outward using the palms of your hands. Fold the dough in half toward you and press down. Repeat this motion by pushing the dough down and outward, and then folding over towards you, until the dough ball is smooth.
   • A well-kneaded dough is smooth and can hold its shape. When you give the dough ball a firm poke with your finger, the indentation should bounce right back. If it doesn’t bounce back and stays like a dimple, keep kneading for a few minutes.

Shape the Dough and Rest:

1. Divide the dough into 2 equal pieces with a knife or bench scraper and flatten each piece into a rectangle with a rolling pin. The rectangle doesn’t have to be perfect since it will be cut into strips and the strips will be hand pulled later on.
2. Space each rolled out dough apart on a parchment-lined baking tray and gently brush vegetable oil over the dough to prevent from it from losing moisture. (You can also wrap each dough separately in plastic cling film).
3. Cover the dough with plastic cling film and leave it to rest for 2 hours, or refrigerate it overnight, and bring it to room temperature the next day but setting it out on the kitchen counter for about 20 minutes. Resting for  a long period of time helps relax the gluten in the dough completely, which makes it possible to stretch out the dough.

Pull the Noodles:

1. Place the dough on a lightly oiled chopping board and cut each piece into strips. To make wide noodles, cut into 1.5 to 2-inch thick strips. To make thin noodles, cut into 1/2-inch thick strips.
2. Hold the ends of each noodle strip using each hand and slowly pull the noodle towards opposite directions. Make sure to pull it slowly to avoid snapping. Gently bounce the noodle against the countertop to help it stretch further.
3. Fold the noodle and pull again and gently bounce to stretch the noodle. For wide noodles, you can stretch the noodle out to your total arm length, across your body. For thin noodles, you can stretch them out about one arm's length. 

Cook the Noodles:

1. In a large cooking pot, bring 4 cups of water to a boil over medium high heat. Add the pulled noodles into the boiling water and cook for 2 minutes.
2. Drain the noodles with a spider strainer or a colander and place it into a bowl.
3. Serve the noodles immediately with seasoning or sauce to avoid the noodles sticking from together. Use the thin noodles to make traditional Shanghai scallion oil noodles or spicy dan dan noodles. Use the flat noodles to make authentic biang biang spicy noodles (Xi'an chili oil noodles) or spicy cumin lamb noodles.