Mix 500g flour, 230g water, and 3g salt in a large bowl by hand .

Knead the dough until well combined and smooth. Cover with cling film then leave to rest for at least 30 minutes.

If it still won’t stretch, try adding a tablespoon of water and kneading to incorporate the water by hand. If the dough is a bit sticky, sprinkle in some flour and knead it for another 3-5 minutes. Knead the dough for few times and divide it into a few equal pieces.

Knead each dough again and roll it into strip shape.

Thoroughly coat each dough strip with oil, then place them on a plate. Cover the dough with cling film and leave it to rest for at least 40 minutes.

Place dough cut-side up on the work surface and press down each dough strip to flatten with a rolling pin.

Using your thumbs and forefingers, pull noodles until they are shoulder length. Slap noodles down on the work surface two times to stretch even further. Break it apart from the middle line to make a loop.

Put the noodle into the boiling water. Pour 1/2 bowl cold water and cook until the water boiling. Then add vegetables and continue cooking until boiling again. Transfer it in a bowl.

Sprinkle green onion, garlic, chili powder, salt, vinegar, thirteen-spices, and light soy sauce on the noodles.