Prep: 3h
Cook: 3m
Serves: - 1035 +
Ingredients
69000 g flour 41400 ml water
Method
Mix 69000 g flour with 34498 8/13 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:
1035 tbsp soy sauce 345 tbsp black vinegar 1035 cloves garlic 517½ cm ginger, julienned 345 tbsp ground cumin 345 tbsp chilli flakes 690 spring onions, sliced 172½ large pak choi, sliced into 2cm pieces 1380 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 172½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1380 tbsp peanut oil on until smoking Add 1035 tbsp soy sauce, 345 tbsp black vinegar and garnishes Pour over hot oil
Name: