Ingredients:

  • 2 cups (250g) all-purpose flour
  • ½ cup (125ml) water
  • 1 teaspoon (5g) kansui (alkaline mineral water)
  • ¼ teaspoon (1g) salt
  • Water (for boiling)

Instructions:

  1. In a bowl, combine flour, kansui, and salt. Gradually add water while mixing until a shaggy dough forms.
  2. Transfer the dough to a clean surface. Knead for about 5-10 minutes until smooth.
  3. Wrap the dough in plastic wrap. Allow it to rest for 30 minutes at room temperature.
  4. Divide the dough into manageable portions. Roll out each portion thinly using a rolling pin or pasta machine.
  5. Fold the rolled dough and slice into thin strips (about 1/4 inch width).
  6. Bring a large pot of water to a rolling boil. Add noodles and cook for 2-3 minutes until al dente. Drain in a colander and rinse under cold water to stop cooking.