These Asian-style wheat noodles can be simply sauced or used in a wide variety of soups and stir-fries. The dough comes together easily and, once rolled, can be cut with a knife into noodles of the desired width, from slender linguine-like strands to ribbons about ½ inch wide. If the noodles end up slightly uneven, not to worry—it adds to their charm. We use bread flour to make a strong, gluten-rich dough that handles beautifully and cooks up into noodles with a satisfyingly springy texture, no matter their thickness or width. With each step of rolling and cutting, be sure to dust the dough with flour to prevent the noodles from sticking together. But at the stovetop, be sure to shake off excess flour as you add the noodles to the boiling water. After draining the noodles, rinse them under running water to remove excess starch.