In a mixing bowl, combine the flour and salt.

Drizzle in the water a little at a time, stirring continuously with chopsticks.

When the dough looks shaggy, press it together into a rough ball.

Knead on the counter for 2–3 minutes.

Return the dough to the bowl, cover, and let it rest for 15 minutes.

Knead for another 1–2 minutes.

Move the dough to the work surface, pat it into a rough rectangle, then fold it in half.

Flatten and fold again, repeating the process six times.

After the final fold, place the dough back in the bowl, cover, and rest 15 minutes more.

Repeat the knead-fold-rest cycle once more (knead 1–2 minutes, fold 6–7 times, rest 15 minutes).

Dust the counter with flour and roll the dough into a 0.5-cm-thick sheet.

Cut the sheet into 0.5-cm-wide strips to form rectangular noodle 'sticks.'

Gently separate and stretch the strips as you go.

Lightly dust the noodles with flour once they're all cut.

Cook the noodles in batches, slipping them gently into a pot of boiling water.

Give them a gentle stir with chopsticks to keep them from sticking.

When the water returns to a full boil, splash in a cup of cold water (as you would for wontons).

Bring back to a boil once more, then drain the noodles.

Transfer the noodles to a bowl and toss with a little oil.

Combine all the ingredients in a small saucepan.

Warm over low heat until the sugar dissolves, then cover.

Simmer gently for about 15 minutes, until big bubbles appear and the syrup coats the back of a spoon.

Lightly crush the garlic cloves and peel them.

Pound the garlic to a coarse paste in a mortar.

Stir in the cold water.

Put the chili powder in a heatproof bowl.

Heat the oil to about 190 °C, just until wisps of smoke appear.

Carefully pour the hot oil over the chili powder and stir.

Stir in the Lao Gan Ma.