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In a bowl, combine salt and flour. Gradually drizzle in water, mixing with your hands to hydrate evenly.
Knead the dough for about 5 minutes, aiming for a smooth side. Pinch together any craggly areas.
Push the dough around the work surface to smooth out rough spots. Repeat about 12 times.
Place the dough in a bowl, coat with 3 tbsp oil, and let it rest for 4-10 hours.
Bring a pot of water to a rapid boil.
Roll the dough into a flat, circular shape.
Slice into ~2.5 inch strips, optionally halving each strip.
Flatten each slice slightly. Press a chopstick in the center to create a groove.
Hold the noodle and smack it against the surface ~10 times to stretch it.
Tear along the groove to lengthen further, if desired.
Boil each noodle for ~1 minute, until it floats, working on each noodle as the previous one boils.