Special twist to make pasta noodles like the ones at Take Aways / Kebap Huts You people out there are my last hope for finding my holy grail.
I have tried dozens and dozens of recipes - none of them came even close to what I am searching.

I look for a way to make noodles like they sell on Kebap Huts, Asia Take Aways and many
other shops. Not the slimy spongy likes - I have lots of recipes for them and can cook them
to perfection. Even the hand pulled ones.
No.
I look for the classic noodles, squared, about 2 x 2mm to 3 x 3 mm. Color like normal
classic italian pasta - but taste much softer and the surface will absorb sauces very nicely - which is important as they are fried in pans or on grills.
Squared seems to be important as they are done with a classic pasta machine where you roll the dough
and not press it through a hole - or even pull them.
I even thought it might be potatoe starch in there, cause the noodles have that fleshy soft kind
of touch. But at least the way I tried it was definitely the wrong one.
Lye water, baked baking soda - all kinds of flour. I tried so many things, I even can't remember all
I tried.

And yes, I looked on Google and not only there - does not bring me a milimeter closer to my goal.

There are no recipes except for the classic Asian Noodles - which are NOT what I am looking for.
I think it must be a special twist with the flour, or an ingredient I have not even thought of.
The picture looks like the 'Hokkien Noodles' you can buy at the supermarket here in Australia. The pack I have is made by Fantastic Snacks. The ingredients are wheat flour, water, wheat gluten, salt, colours (carotene, annnatto, turmeric), and canola oil. They have 6.5g of protein per 100g, 33g carbohydrates (of which 1.8g is dietary fibre), 1.5g fat and 160mg sodium. Maybe that can help you reverse engineer the recipe.