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Drain the tofu and crumble it into a bowl.
Add 180 g of the wheat flour and the salt. Mix until a dough forms, adding more flour as needed to reach a smooth, pliable dough.
Knead the dough for 2-3 minutes until it becomes smooth and elastic.
Cover and let the dough rest for 30 minutes.
Divide the dough into 4 equal pieces. On a lightly floured surface, use a rolling pin to roll each piece into a thin noodle, about ⅛ inch thick.
Bring a large pot of salted water to a boil. Cook the noodles for 2-3 minutes until tender.
Drain the noodles and rinse with cold water.
In a small bowl, mix together the light soy sauce, dark soy sauce, black rice vinegar, and sugar. Set aside.
In a small skillet, heat the neutral oil over medium heat. Add the chili flakes, garlic, and spring onion. Cook for 1-2 minutes until fragrant.
Serve the noodles with the soy sauce mixture and the chili oil on top.