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In China, "pulled noodles" (拉麵/拉面) are created by stretching dough over and over again. I want to know how to do this. Authors of English language articles about pulled noodles often cheat by cutting the noodles with a knife or rolling the noodles out with a rolling pin. I suspect there are one or more chemical tricks to making real pulled noodles.

What is the most practical way for someone living in the United States to make pulled noodles?

I am looking for answers backed up either by chemistry, traditional knowledge or personal experience.

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Comments on How do you make pulled noodles when living in the USA?

How do you make pulled noodles when living in the USA?

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