Add the cake flour and aojiru into a bowl, and mix with a whisk.
Add the milk to the Step 1 bowl, and mix until the mixture comes together. Place in a ziploc bag, and step on it to knead gently for about 15-30 minutes.
It's too much work for me, so I put all the ingredients in a bag from the beginning, and do the rest.
It will look like this.
Dust with flour, and roll it out and fold it into your desired thickness or cut into your desired width.
It will should like this.
Separate the noodles, and boil in boiling water for about 2 minutes. Adjust the boiling time depending on the thickness and width of the noodles.
Serve them however you like.
I usually set aside a small portion of the dough, and form into small balls just like dango balls, then eat with black sugar syrup as a snack.