How can I make the dough for Chinese ramen noodles stretchy? It keeps breaking when I pull just a little bit.
I used wheat flour, water, and baking soda. What else am I missing?
EDIT: 400g flour 200g water 1 teaspoon baking soda.
I mixed everything together and started to knead the dough for about 5minutes then i saw it just breaks, so i knead it for about another 10min or more.