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To make the dough, combine the plain flour and salt in a large bowl. Slowly add the 250ml water, mixing with chopsticks until rough pieces form and come together into a ball.
Cover the dough with a damp, clean cloth and let it rest for 45 minutes.
Lightly flour a surface and knead the dough by hand for about 10 minutes until smooth.
Brush the dough ball with vegetable oil.
Bring a pot of water to a boil.
Hold the dough and use scissors to cut , straight into the boiling water. Repeat until all the dough is used.
Once the noodles rise to the top, drain them and toss with a little sesame oil to prevent sticking.
For the sauce, heat the oil in a wok or large pan over medium heat.
Add the garlic, dried red chilli flakes, red chilli powder and cumin and sauté until fragrant.
Stir in the light soy sauce, rice wine, sugar, black vinegar and MSG. Cook for a few minutes until the sauce thickens slightly.
Add the cooked noodles to the sauce and toss to coat evenly.
Garnish with coriander and peanuts.