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Directions
In a stand mixer fitted with a dough hook, combine the dough ingredients and mix on medium speed until the dough comes together, 8 to 10 minutes. You may need to add more water by teaspoons to form a firm but uniform dough. Remove dough from mixer and knead on a lightly floured surface until smooth, about 4 minutes. Shape the dough into a flat rectangular shape, wrap in plastic, and leave at room temperature, 1 to 2 hours.
On a lightly floured surface, cut the dough into five equal pieces. Using a rolling pin, roll each piece into an oval shape, about 1/4 inch thick. Brush each piece of dough with oil, stack, wrap again in plastic, and refrigerate for 30 minutes. Let the dough rest at room temperature for 30 more minutes.
Meanwhile, grind the chili flakes in a spice grinder until finely ground, about 1 minute.
Working with one piece of dough at a time and keeping the rest covered, make a mark with a toothpick vertically on the dough. Grasping both ends, gently pull on the noodles and swing (like a jump rope), allowing the center of the noodles to hit the work surface with each rotation. After the noodles have tripled in length, pull them apart from the center to thin them, but do not pull them apart; It should be a connected strand of noodles. Continue bouncing the noodles for a few more seconds. Place noodles on a lightly floured work surface; Repeat with the rest of the dough.
Bring a large pot of salted water to a boil. Add the noodles, stir, and cook until they rise to the surface, 1 to 2 minutes. Drain noodles and transfer to a large serving bowl; top with garlic, ginger, scallions, ground chili, cumin, cilantro and salt. Do not stir; set aside.
In a small saucepan, heat oil over medium-high heat until it reaches 275ºF on an instant-read thermometer. Pour the oil over the noodles and stir until evenly mixed. Serve immediately.
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