Prep: 3h
Cook: 3m
Serves: - 1032 +
Ingredients
68800 g flour 41280 ml water
Method
Mix 68800 g flour with 34398⅝ 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:
1032 tbsp soy sauce 344 tbsp black vinegar 1032 cloves garlic 516 cm ginger, julienned 344 tbsp ground cumin 344 tbsp chilli flakes 688 spring onions, sliced 172 large pak choi, sliced into 2cm pieces 1376 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 172 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1376 tbsp peanut oil on until smoking Add 1032 tbsp soy sauce, 344 tbsp black vinegar and garnishes Pour over hot oil
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