In a large mixing bowl, combine all-purpose flour and baking soda, then add water gradually. Mix until the ingredients start to come together, then transfer the dough onto a lightly floured surface. Knead for about 10 minutes until smooth and elastic.

Shape the dough into a ball and wrap it in plastic wrap or cover with a damp cloth. Allow to rest at room temperature for at least 30 minutes.

Divide the dough into smaller portions. Roll each portion into a thin sheet, about 1/16 inch thick. Cut into your preferred noodle shape.

Bring a large pot of salted water to a boil. Add cut noodles and cook for about 3 to 5 minutes until chewy and tender. Drain and rinse quickly under cold water.

Use the noodles immediately or dust with cornstarch and store in an airtight container. Refrigerate for up to 2 days or freeze for longer storage.