Homemade five-spice noodles (by hands)
Place the bread flour and five-spice powder in a large mixing bowl. Stir to mix everything. Gradually add in the water and knead with hands until you can form a dough. If the dough feels a little bit at a dry side, it's okay. I actually like it a little bit dry (it makes the noodle more "firm"). But if you want to add a bit more water so it's not as dry, that's perfectly fine too. It really is a matter of preference
Wrap the dough in plastic wrap and let it rest for 30 minutes. I used to find resting dough is "annoying" because it's wasting time, but over the years I've learned that it's an important step and letting the dough rest will allow the gluten to develop and relax.
After the dough has rested, dust your working surface with some flour. Roll it out with a rolling pin into rectangle, about 1/4-inch in thickness. Rotate the dough so that the short end is near you now. Dust generously with flour and then fold 1/3 of the bottom into the middle and then fold again to the other end. Use a very sharp knife or pastry cutter to cut into strands. It's up to you how thin or thick you want to cut it. Unfold each strand of noodles and dust generously with flour. Continue with the rest of the dough
When ready to serve, bring a large pot of water to a boil. Make sure there's plenty of water. Noodles that are cooked with not enough water will be starchy and gummy. Once the water is boiling, add the strands of noodles in and use a pasta spatula or chopstick to stir the noodles to prevent them sticking to the bottom of the pot or to each other. Fresh noodle usually only needs about 1 to 1 1/2 minutes to cook. Drain off the water and rinse with cold water to wash off extra starch and to stop the cooking process. Noodles are ready to be served in soup or stir-fried