Prepare mixer. Attach the beater blade. Combine flour and salt in the mixing bowl. Turn to low speed. Slowly add water. Let mix until it forms a dough. Change to dough hook. Turn on slow speed and let knead until the dough is very smooth, about 10 minutes. If you’re not using a KitchenAid mixer, start by mixing the flour with the water, stirring with a spatula, until the dough forms. Dust a working surface with flour and transfer the dough onto it. Knead until the surface becomes smooth, about 15 minutes.
Spray a thin layer of oil onto the bottom of a large bowl. Place the dough inside. Cover with plastic wrap. Let rest at room temperature for 20 minutes.
While resting the dough, marinate the lamb and chop the veggies.
When the dough has rested, prepare a large cutting board (or working surface). Brush a thin layer of oil in the middle. Place the dough on top. Press it into a 1-cm (1/3-inch) sheet with your hands.
Brush oil on top of the dough. Cover loosely with plastic wrap and let rest for 10 minutes.
Bring a large pot of water to a boil.
Make sure your working surface is covered with a thin layer of oil.
Slice the dough sheet into 10 to 12 strips. Make sure you leave enough space in between them, to prevent them from sticking together.
Work on the strips one by one. Use both hands to pull the strip into a 5-mm (1/4-inch) wide noodle.
Brush a thin layer of oil onto the noodles to prevent them from sticking.
Gather the noodles together again. Cut into 1-cm (1/3-inch) long pieces. The noodles may stick together at this point, but will separate during boiling.
Add the noodles into the boiling water right after you cut them. Immediately stir with a spatula to separate the noodles. Let cook until the noodles are floating on top. Continue cooking for 2 to 3 minutes, until the noodles are almost cooked through.
Drain the noodles and rinse them with tap water, to stop the cooking.