Originally Posted by pcieluck
This is the first time i've heard the dough needed for hand pulled noodles needing more than cake flour and water......
I looked at the video you posted above. The cook in the video used baking soda in his recipe. Baking soda is also known as sodium bicarbonate, an alkaline although a weak one. Using lye water and proper resting techniques, the dough can be stretched MUCH more and the noodles made much thinner than shown in this video.
Here's an experiment for someone who is interested in this technique. Using the recipe described in the video posted by pcieluck above, make the noodles once with baking soda and a second time with baked baking soda. Meaning spread baking soda out on a sheet pan and bake it at 250 for an hour before using it.
My guess is you'll have much better luck with the second batch. Heating the sodium bicarbonate breaks its molecular bonds, causing a chemical reaction that gives off water and C02 leaving sodium carbonate, a more powerful alkaline.