Prep: 3h
Cook: 3m
Serves: - 1068 +
Ingredients
71200 g flour 42720 ml water
Method
Mix 71200 g flour with 35598 4/7 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:
1068 tbsp soy sauce 356 tbsp black vinegar 1068 cloves garlic 534 cm ginger, julienned 356 tbsp ground cumin 356 tbsp chilli flakes 712 spring onions, sliced 178 large pak choi, sliced into 2cm pieces 1424 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 178 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1424 tbsp peanut oil on until smoking Add 1068 tbsp soy sauce, 356 tbsp black vinegar and garnishes Pour over hot oil
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