In a medium bowl, whisk together 2 cups of all-purpose flour, ½ cup of cornstarch, 1 tablespoon of sugar, and ½ teaspoon of salt until thoroughly combined.

Pour in ½ cup of vegetable oil and 1 cup of warm water into your dry mixture. Blend until you achieve a smooth and thick batter.

Fit a piping bag with a small round tip, then sieve the batter into it.

Heat a non-stick pan over low heat. Squeeze the piping bag to create thin strands across the pan and cook for about 2-3 minutes.

Once the edges begin to lift and turn golden, transfer the kataifi strands onto a plate using a spatula.

Continue the process with the remaining batter, maintaining low heat.