Chinese Hand-Pulled Noodles

In a large bowl, gradually incorporate the water into the flour, mixing until a shaggy dough forms. Knead the dough for 15 to 20 minutes until smooth and elastic. (Estimated time: 20 minutes)

Cover the dough with plastic wrap and let it rest for 15 minutes. (Estimated time: 15 minutes)

Knead the dough again for 2 minutes to further develop the gluten. Cover and let rest for another 15 minutes. (Estimated time: 17 minutes)

Knead the dough a final time for 2 minutes. Divide the dough into 4 equal portions. Roll each portion into a sheet approximately 3/8-inch thick. (Estimated time: 10 minutes)

Brush both sides of each sheet generously with vegetable oil. Stack the sheets together, cover with plastic wrap, and let them rest for 10 to 15 minutes. This allows the gluten to relax and makes the noodles easier to stretch. (Estimated time: 15 minutes)

While the dough rests, bring a large saucepan of water to a rolling boil. (Estimated time: 10 minutes)

Place one sheet of dough on a cutting board and slice it into strips approximately 1/8-inch wide. (Estimated time: 5 minutes)

Take one end of a strip in each hand and gently stretch it until it reaches a length of 30 to 35 inches. Fold the stretched noodle in thirds and stretch it again to the same length. Shake and slap the noodle against the counter several times to encourage further lengthening, aiming for a final length of 2 to 3 yards. (Estimated time: 3 minutes per noodle)

Carefully drop the stretched noodle into the boiling water. Add 2 to 3 more noodle strips to the boiling water, ensuring not to overcrowd the pot. Cook the noodles until they are tender, typically 5 to 10 minutes. (Estimated time: 10 minutes)

Transfer the cooked noodles to a serving bowl. Repeat the stretching and cooking process with the remaining sheets of dough. Serve immediately in your favorite Chinese broth, garnished with your preferred toppings.