In a medium bowl, whisk together the flour, cornstarch, sugar (if using), and salt until fully blended

Add the oil and water, whisking until the batter is silky smooth and free of lumps

Strain the batter through a fine sieve to remove any residual lumps—this ensures even, fine strands

Transfer the batter to a squeeze bottle with a very small hole, or use a piping bag with a tiny snip

Heat a nonstick pan over medium-low heat and lightly oil it. Gently squeeze out the batter in a continuous spiral or zig‑zag pattern—it will cook into fine strand sheets instantly

After 5–30 seconds, when the strands lift easily from the pan, use a spatula to remove them to a tray. Cover with a damp towel to keep pliable and repeat until batter is used up

Once cooled, use shredded strands immediately or freeze in sealed bags for later use