Add the flour, salt and water to a bowl and stir with a pair of chopsticks until large lumps form.

Turn out onto a benchtop and begin kneading, picking up any dry bits of flour as you go. Knead for 10 minutes until the dough becomes smooth.

Wrap in plastic wrap and let rest at room temperature for 20 to 30 minutes before using.

Bring a saucepan of salted water to the boil. Once rapidly boiling, hold the ball of dough in one hand and a pair of sharp kitchen scissors in the other. Snip small pieces of dough directly into the boiling water — they will take on an oblong shape naturally.

Once you've cut all of the dough into the water, allow to boil for another couple of minutes before draining. Reserve a third of a cup of the cooking water.

Heat a fry pan over medium heat and add the butter, melting until it begins to bubble.

Add the garlic and the white part of the spring onions and sauté for a minute until fragrant.

Add half of the reserved cooking water, followed by the oyster sauce and soy sauce. Stir well to combine.

Add the cooked noodles and toss lightly. Grate over the parmesan if using, then pour over the remaining cooking water. Stir everything well to emulsify.

Divide among two bowls. To serve, drizzle over chilli crisp and sprinkle with spring onion greens and sesame seeds.