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Mix the all-purpose flour and salt in a large bowl. Add the water gradually and combine until no dry flour remains. Knead into a dough and let rest covered for 15 minutes. Knead for 3 minutes until smooth.
Divide the dough into 2 portions and flatten each part into a rectangle around a quarter of an inch thick. Coat the dough with vegetable oil, transfer to a baking sheet, cover with plastic wrap, and let rest for 90 minutes.
Bring a large pot of water to a boil. Place 1 piece of dough on a cutting board and cut crosswise into strips 1-inch wide. Pick up a strip of dough, hold each end, and pull in opposite directions. Fold and repeat the movement.
Add the pulled noodles to the boiling water. Cook for 2 minutes and repeat the pulling technique for the other strips cut from the piece of dough. Transfer the cooked noodles to a serving bowl and repeat the process with the second portion of dough. Serve immediately with broth.