Step 1

For the noodles, using a stand mixer fitted with a dough hook attachment, pour the flour into the bowl

Step 2

Using a glass measuring cup, stir the salt into the water until dissolved

Step 3

Start the mixer at low speed

Step 4

Slowly add the salt water from the side of the mixer until combined, then gradually increase the speed to medium-low until all the flour is incorporated and the dough is smooth

Step 5

(You may need to slowly add up to ¼ cup more water, but be patient to prevent the dough from becoming too sticky and/or moist

Step 6

) Alternatively, if mixing by hand in a bowl, add the water ¼ cup at a time, using your hands to knead the mixture into a ball of dough

Step 7

Knead until a dough is formed, 8 to 10 minutes

Step 8

Transfer the dough to a floured board and knead until the dough is smooth and springy; the dough will be quite tough at first, but it will become smooth and springy the longer it's kneaded

Step 9

Cover with a moist towel, and let rest for 5 minutes

Step 10

Knead the dough again on a floured work surface for another minute or so with clean hands

Step 11

Let rest again for another 5 minutes

Step 12

Repeat the process 2 more times

Step 13

Flatten the dough into a rectangle, and cut into 6 equal pieces

Step 14

Use a rolling pin to roll each piece into 5-by-1 ½-inch rectangles, a little over ¼-inch thick

Step 15

Brush each rectangle with vegetable oil, arrange in a container without overlapping, and rest for at least 1 hour before using

Step 16

(The dough can also be refrigerated, covered in plastic wrap, for up to 3 days

Step 17

) For pulling and cooking the noodles, bring a large pot of water to a boil

Step 18

If the dough is cold, warm with your hands by flattening on the counter

Step 19

Push the dough into a rectangular shape of even thickness, about 3-by-6-inches long

Step 20

Grab the ends of the rectangle with your thumbs and forefingers (as if you are checking if a bill is counterfeit in the light), and start to slightly pull and bounce the noodle flat against the counter, in an up-and-down motion

Step 21

Keep pulling and slapping the dough against the counter until the noodles are almost 4 feet long

Step 22

Be careful not to pull too quickly or grip too tight, as you'll break the noodle

Step 23

If the noodle does break, just grab onto the broken part and try to pull from there

Step 24

When the noodle is the right length, pick it up at the middle and rip it into two pieces like string cheese, making sure to pull all the way until it reaches the end, without pulling it all the way through

Step 25

Make sure to even out the ends of the strands if they are too thick

Step 26

For the hot oil-seared noodles, add the noodles into the boiling pot of water and stir immediately to keep them from sticking

Step 27

Cook for 2 minutes, then, using a spider or large strainer, scoop out the noodles and immediately toss in a large bowl with the vinegar, soy sauce, salt and cabbage

Step 28

Divide among serving bowls, then mound the garlic, chili powder, scallions, celery and chives on top

Step 29

In a small pan, heat the oil until just beginning to smoke, then pour over the mound of aromatics on top of the noodles, mix immediately and serve