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