Fill one-third of a wide pan that can easily hold a 20cm round cake tin with water and bring to a boil. Meanwhile, continue with the starches. Carefully pour off the clear water to leave behind the thick white layer of starches at the bottom. You want to pour off as much water as possible, but stop pouring when the water no longer runs clear. Give the residue mixture a good stir to dissolve it into a thick, milky liquid, then transfer to a separate bowl to weigh it. Now add enough fresh water to reach a total of 1.35kg and stir in the salt.

Fill a separate bowl with cold water. Brush a 20cm round or square cake tin that fits the pan with some vegetable oil, stir the noodle batter again and pour a thin layer into the tin to just cover the bottom (around 80g). Carefully place it in the pan so that it floats on the boiling water, give it a shake to even out the batter and cook covered over medium heat for 1-2 minutes. If the batter has the right consistency, it will have formed bubbles between the noodle sheet and the tin by the time you remove the lid. Otherwise, dilute the remaining batter with a little more water.

Let the hot tin float on the cold water to allow the noodle sheet to cool for 30-60 seconds. Once cold to the touch, brush it with a little more oil and carefully remove it with a spatula or your hands. Transfer to a board, then repeat with the remaining batter, giving the batter a stir before pouring the next batch. It’ll make 14-16 batches. While you wait for the next sheet to steam, slice the cooled sheet into wide noodles and transfer to a bowl. If you have two cake tins, you can also steam the next sheet while the previous one is cooling to save some time.