Step 1

Combine the flour and salt in a large bowl. Using a pair of chopsticks, gradually stir in 1 cup (225 ml) of room-temperature water, a little at a time. It will look dry and rough—this is normal. Using your hands, bring the dough together, incorporating any dry bits of flour. When the dough comes together into a large ball, turn it out onto a smooth work surface (preferably not wood) and knead for 8 to 10 minutes, until the dough is smooth and malleable. Cover in plastic wrap and allow to rest at room temperature for 45 minutes. You can also leave it to rest overnight in the fridge—just make sure you bring it back to room temperature before the next step.

Step 2

Place the ginger, white part of the scallion, tamari or soy sauce and sea salt in a heatproof bowl.

Step 3

Place the oil in a small saucepan over medium–high heat for 3 to 4 minutes. It is hot enough if it sizzles when you place a wooden chopstick into it. Very carefully pour the oil over the ginger and scallion mixture. Allow to cool, then add the green part of the scallion and stir to combine.

Step 4

After the first resting period, knead the dough for 2 to 3 minutes, then rest it again for 15 to 20 minutes—this relaxes the gluten and makes the dough easier to roll out. By now, the surface will look very smooth. Sprinkle your work surface with a little flour and divide the dough into four equal pieces. Working with one piece at a time (keep the others covered with a damp tea towel), roll it out into a roughly 9 x 12-inch rectangle (dust the rolling pin or surface with more flour if the dough sticks). If at any time the dough bounces back too much when you are rolling, simply leave it to relax for a few minutes. The more time you let it rest, the easier it will be to work with.

Step 5

Lightly dust the dough with flour and, using a sharp knife, cut it into 1/2 to 1-inch-wide strips. Lift up each strip and gently pull, running your thumb and index finger along the noodle to elongate the strand. You don’t have to pull too hard, just enough to slightly stretch the dough. Dust the strands with more flour to stop them sticking. Transfer the noodles to a floured sheet pan, cover with a tea towel, and repeat with the remaining dough.

Step 6

Bring a large saucepan of well-salted water to the boil. Add the noodles in batches of two or three handfuls (depending on the size of your pan) and cook for 2 to 3 minutes, until the noodles float to the surface. Remove them from the water with tongs. Toss the noodles with the desired amount of ginger scallion oil. If not serving with the oil, fresh noodles stick together easily, so dress them immediately with a few drops of sesame or vegetable oil.