Knead flour, water and salt together into a dough (for about 5 minutes). Let the dough rest for 1 to 2 hours, covered with a cling film so it won't dry out. At this point, the dough won't be very smooth but after resting, it will smoothen out.

After resting, remove the cling film. Cut the dough into 2 pieces, then roll out each piece into a thin rectangular sheet using a rolling pin. Roll as thinly as possible.

Fold the sheet of dough into halves or thirds then slice the dough into strips of your desired width. Repeat for the other piece of dough.

Extend the strips, pulling gently on each strip to make it thinner. The noodles should be slightly elastic.

In a saucepot, boil the noodles till they are cooked through. Remove the noodles, then blanch the vegetables (optional). Place noodles and vegetables in a bowl.

In a small pan, add oil, spicy chilli crisps (with chilli oil), light soy sauce, white vinegar and black pepper. Bring to a boil, then add minced garlic and cook until fragrant. Pour sauce over noodles and vegetables.