Prep: 3h
Cook: 3m
Serves: - 102 +
Ingredients
6800 g flour 4080 ml water
Method
Mix 6800 g flour with 3399 13/15 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:
102 tbsp soy sauce 34 tbsp black vinegar 102 cloves garlic 51 cm ginger, julienned 34 tbsp ground cumin 34 tbsp chilli flakes 68 spring onions, sliced 17 large pak choi, sliced into 2cm pieces 136 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 17 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 136 tbsp peanut oil on until smoking Add 102 tbsp soy sauce, 34 tbsp black vinegar and garnishes Pour over hot oil
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