Homemade Asian noodle dough

Preparation

1. 1

   Dissolve the salt in 12 cl of lukewarm water, then pour it gradually over the flour, mixing with a fork.

2. 2

   Knead 10 minutes until you get a firm, compact dough, denser than fresh Italian pasta dough — that's normal, it will give noodles that hold up well in cooking and stir-frying.

3. 3

   Wrap and let it rest 30 minutes: the dough relaxes and becomes easier to roll out.

4. 4

   Roll it out as thinly as possible, dust generously with flour, then roll the sheet up on itself into a log.

5. 5

   Slice the log into thin strips of the width you want, unroll them straight away and shake to separate the noodles.

6. 6

   Cook 2 to 3 minutes in boiling water, drain and rinse under cold water if using them stir-fried afterwards, to stop the cooking and keep them from sticking.