Chinese noodle dough breaking when pulled How can I make the dough for Chinese ramen noodles stretchy? It keeps breaking when I pull just a little bit.

I used wheat flour, water, and baking soda. What else am I missing?

EDIT: 
400g flour
200g water
1 teaspoon baking soda.

I mixed everything together and started to knead the dough for about 5minutes then i saw it just breaks, so i knead it for about another 10min or more.
Baking soda, being alkaline, makes the dough unstretchable. The hand-pulled noodles recipes I see on the internet do not contain baking soda. But even if you use a noodle maker, you need to add wheat gluten if you want to include baking soda.

More info here : Use high gluten (bread) flour for hand pulled noodles

also: What flour and technique do I need for hand pulled noodles?