Chinese noodle dough breaking when pulled
Baking soda, being alkaline, makes the dough unstretchable. The hand-pulled noodles recipes I see on the internet do not contain baking soda. But even if you use a noodle maker, you need to add wheat gluten if you want to include baking soda.

More info here : Use high gluten (bread) flour for hand pulled noodles

also: What flour and technique do I need for hand pulled noodles?