This recipe serves three. Use slightly more flour than typical noodle portions. Dissolve salt in water and gradually mix salted water into flour using chopsticks until crumbly. Add water incrementally while kneading into a soft dough. Rest the dough for 20 minutes, then knead again. Repeat this process three times until the dough becomes soft and elastic.
Divide the dough into portions, roll into thick strips, coat with oil, cover with plastic wrap, and rest briefly. Roll each portion into thin sheets, keeping them covered. Bring water to a boil while preparing to stretch the dough. The rested dough should stretch effortlessly into thin, even wide noodles. Boil noodles for three minutes, adding spinach if desired. Meanwhile, heat oil in a separate pan. Drain noodles and top with chopped scallions, garlic paste, chive flowers, Sichuan pepper powder, salt, and chili flakes. Pour sizzling oil over the toppings, then season with vinegar and soy sauce. Mix thoroughly before serving. A Shaanxi classic that remains delightful even when consumed daily—a nostalgic comfort food for locals abroad.