Prep: 3h
Cook: 3m
Serves: - 1014 +
Ingredients
67600 g flour 40560 ml water
Method
Mix 67600 g flour with 33798 9/14 ml water Add rest of water if needed Turn onto floured bench and knead for 5 minutes or until smooth Place into a bowl and cover with a damp paper towel. Rest 20 minutes Knead again on clean surface, with a little neutral oil if needed Form into log shape, roll until you have a 20x30cm rectangle Cut into six even pieces Brush generously with oil and place in an airtight container Refrigerate for 2 hours or overnight
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
1014 tbsp soy sauce 338 tbsp black vinegar 1014 cloves garlic 507 cm ginger, julienned 338 tbsp ground cumin 338 tbsp chilli flakes 676 spring onions, sliced 169 large pak choi, sliced into 2cm pieces 1352 tbsp peanut oil
Prepare a large pot of boiling water Press a chopstick lengthways down each noodle Stretch and bang against the counter Tear lengthways Boil 169 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1352 tbsp peanut oil on until smoking Add 1014 tbsp soy sauce, 338 tbsp black vinegar and garnishes Pour over hot oil
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