Prep: 3h
Cook: 3m
Serves: - 1055 +
Ingredients
70333⅓ g flour 42200 ml water
Method
Mix 70333⅓ g flour with 35165 4/15 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:
1055 tbsp soy sauce 351⅔ tbsp black vinegar 1055 cloves garlic 527½ cm ginger, julienned 351⅔ tbsp ground cumin 351⅔ tbsp chilli flakes 703⅓ spring onions, sliced 175⅚ large pak choi, sliced into 2cm pieces 1406⅔ 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 175⅚ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1406⅔ tbsp peanut oil on until smoking Add 1055 tbsp soy sauce, 351⅔ tbsp black vinegar and garnishes Pour over hot oil
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