Mix the flour with salt in a large bowl, creating a well in the center.
Slowly pour in the cold water while gently stirring with your fingers or a fork until the mixture begins to come together.
Knead the dough in the bowl or on a floured surface for about 8-10 minutes until it feels smooth, elastic, and slightly tacky to the touch.
Wrap the kneaded dough in a damp cloth and let it rest for 30 minutes to relax the gluten, making it easier to roll out.
Divide the rested dough into two equal portions. Lightly flour your work surface and rolling pin.
Roll each piece out into a rectangle about ½ cm thick, turning the dough 90 degrees every few rolls to achieve even thickness and shape.
Fold each sheet into thirds, then slice into ¼ inch wide strips to form the noodles, tossing them lightly in rice flour or cornstarch to prevent sticking.
Bring a large pot of water to a rolling boil. Carefully add the noodles and cook for 3-4 minutes, watching for them to float and become chewy yet tender.
While the noodles cook, prepare your broth or sauce, such as a simple soy and sesame oil mixture, or warm up a flavorful vegetable broth.
Once cooked, drain the noodles and rinse briefly in cold water to stop the cooking process and enhance their chewy texture.
Transfer the noodles to a bowl, pour over your prepared broth or sauce, and toss gently to coat evenly.
Garnish with sliced green onions and toasted nori strips for a burst of flavor and texture, then serve immediately while hot.
