Prep: 3h
Cook: 3m
Serves: - 1047 +
Ingredients
69800 g flour 41880 ml water
Method
Mix 69800 g flour with 34898⅗ 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:
1047 tbsp soy sauce 349 tbsp black vinegar 1047 cloves garlic 523½ cm ginger, julienned 349 tbsp ground cumin 349 tbsp chilli flakes 698 spring onions, sliced 174½ large pak choi, sliced into 2cm pieces 1396 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 174½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1396 tbsp peanut oil on until smoking Add 1047 tbsp soy sauce, 349 tbsp black vinegar and garnishes Pour over hot oil
Name: