In a medium bowl, whisk together all-purpose flour, cornstarch, sugar, and salt until well combined. Gradually add in vegetable oil and filtered water, mixing until smooth.

Transfer the prepared dough into a piping bag using a sieve to avoid clumps.

Heat a non-stick pan over low heat for about 2 minutes. Pipe the dough in a zig-zag motion to create thin strands, cooking each for 1-2 minutes until golden brown.

Gently lift the cooked kataifi strands from the pan and place them on a plate to cool.

Once cooled, wrap the kataifi strands around your choice of fillings or serve with syrup.