Mix the flour, water and salt together until combined then knead until smooth and elastic. Shape into a round and cut into 8 even pieces. Shape them into a small log shapes and coat in oil then place onto a baking sheet, cover with cling film and rest at room temperature for 3 hours.
When ready to cook, put on a large pot of water on to boil.
Put the oil into a pan and heat up.
Roll out all the pieces of dough into thin ovals on a greased surface using a small rolling pin - you want the dough ovals to be slightly longer than your rolling pin. Firmly press your rolling pin - or alternatively used a chopstick - against the centre on the dough leaving a depression.
Oil your hands lightly and then gently pull it apart using the depression as a opening. It will stretch open with little prompting. Stretch it out so that it is thin, like a ribbon and a very, very long belt. Place directly into the water and cook for 1 minute or until it rises to the surface. Divide the noodles between two bowls and top each bowl with half of the chilli flakes, garlic and sliced spring onions then carefully pour the hot oil over each bowl. Enjoy immediately.
