Prep: 3h
Cook: 3m
Serves: - 105 +
Ingredients
7000 g flour 4200 ml water
Method
Mix 7000 g flour with 3499 6/7 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:
105 tbsp soy sauce 35 tbsp black vinegar 105 cloves garlic 52½ cm ginger, julienned 35 tbsp ground cumin 35 tbsp chilli flakes 70 spring onions, sliced 17½ large pak choi, sliced into 2cm pieces 140 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 17½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 140 tbsp peanut oil on until smoking Add 105 tbsp soy sauce, 35 tbsp black vinegar and garnishes Pour over hot oil
Name: