Mix all the dry ingredients in a bowl, and with a pair of chopsticks.

Add hot water and stir quickly to make sure the heat is distributed evenly.

Add room‑temperature water and mix until shaggy crumbs form.

Knead the pieces into a dough.

Wrap with plastic wrap to keep moist, let rest for 30 minutes on the counter top.

Roll the dough into a thin sheet with a rolling pin.

Roll it up, then flatten with your palm.

Roll again from the other direction (like shown in the video).

Cover the dough with cling wrap again to keep it from drying out, rest another 30 minutes.

Now roll the dough into a thin sheet again.

Then fold neatly into a square block.

And do the final resting for the dough for another 30 minutes.

When time's up, roll the dough to about 3mm thickness, apply flour on the dough and your rolling pin to prevent sticky.

Dust with a good amount of flour, fold the sheet to get it ready for cutting.

Cut the dough into noodles, into a 2mm-3mm strands or according to your desire thickness.

Then dust with extra flour again to prevent sticking.