Dingding Noodles

Combine All-purpose flour and 3g Salt in a large bowl. Gradually add 150g Water, mixing until a shaggy dough forms. Knead the dough on a clean surface for 10-15 minutes until smooth and elastic.

Divide the dough into two equal portions. Lightly coat each portion with 10g Vegetable oil, cover with plastic wrap, and let rest for at least 30 minutes.

Roll each dough portion into a long rope, about 1.5 cm thick. Cut the ropes into small, uniform pieces, about 1 cm long. Press each small piece flat with your thumb, then stretch it slightly into a small, thick noodle disc. These are your 'dingding' noodles.