Ingredients:
300 g AP flour
150 ml water
1/4 tsp salt

Mix flour, water and salt until a shaggy dough is created.  Let sit for 15 minutes and then knead for a few minutes, two more times with a 15 minutes rest period in between. Divide dough into 6 portions, oiling each portion with a bit of olive oil.  Roll and stretch into broad noodles and boil for 3 minutes.  Serve with sichuan chili crisp.

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