Prep: 3h
Cook: 3m
Serves: - 1038 +
Ingredients
69200 g flour 41520 ml water
Method
Mix 69200 g flour with 34598 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:
1038 tbsp soy sauce 346 tbsp black vinegar 1038 cloves garlic 519 cm ginger, julienned 346 tbsp ground cumin 346 tbsp chilli flakes 692 spring onions, sliced 173 large pak choi, sliced into 2cm pieces 1384 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 173 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1384 tbsp peanut oil on until smoking Add 1038 tbsp soy sauce, 346 tbsp black vinegar and garnishes Pour over hot oil
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