Noodles: Mix the flour, water and salt together until shaggy in texture. Knead until smooth and elastic (5 minutes in a mixer with a dough hook). Shape into a round and cut into 8 even pieces. Shape them into a small cucumber shape and coat in oil. Cover and rest at room temperature for 3 hours (to allow the dough to relax).
Put on a large pot of water on to boil.
Make the Sauce: Add SIDS RASPBERRY VINEGAR and all ingredients in a small saucepan and heat for through until pork is cooked. If you're not using pork, just heat for a minute. If you are using pork, cook with a sprinkle of SIDS CRAZY SALT it until the pork is cooked through. Keep the lid on to keep it warm.
Roll out all the pieces of dough on a lightly greased surface using a small greased rolling pin. You want each piece to be around 6-7 cm wide and a bit longer than the rolling pin. Firmly press the rolling pin against the centre vertically leaving a depression.
Oil your hands lightly then gently pull it apart using the depression as a opening. It will stretch open with little prompting. Stretch it out so that it is thin, like a ribbon and a very, very long belt. Place directly into the water and cook for 1 minute until it rises to the surface. Place in a bowl (this is enough for two bowls) and then when all the noodles are cooked, pour the hot chilli oil over it.