A few months ago I asked this guy, whose family runs a noodle shop in Taman Cantik, what flour he uses to make his noodles because they were so slippery smooth and el dente. He readily told me "I use Blue Horse flour. It's good for noodles and guotie (potstickers)." You can find Blue Horse flour in most sundry shops but make sure it's Blue not Green Horse flour.
These were the best noodles I've ever made, thanks to that guy (don't know his name). All I did was mix 1 egg only (didn't want strong eggy smell) and some room temperature water into 500g Blue Horse flour (easier to make the dough more wet and sticky and add more flour as you knead than the other way around) and kneaded it in my Kenwood Major till it was smooth and let it rest 15 minutes. Then I rolled it out into a thin sheet, folded it over and over (with a good dusting of flour) and cut the dough into 1/2 cm strips (udon size), pulled each one a little longer and dusted with plenty of flour. Let noodles rest 10 minutes. Then I dunked them, one handful at a time, into boiling water making sure I stir to separate the strands from each other and the base of the pot. When the water boiled, I added a cup of room-temperature water and when it had boiled a minute or so the second time, I scooped the noodles out, drained and put them into a serving bowl. Then I arranged the chicken and some blanched choysum over the noodles and poured in the hot superior soup, and that made a mighty excellent dinner especially with my favorite bird's eye chilies, Maggi sauce and lime dip.