Prep: 3h
Cook: 3m
Serves: - 1074 +
Ingredients
71600 g flour 42960 ml water
Method
Mix 71600 g flour with 35798 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:
1074 tbsp soy sauce 358 tbsp black vinegar 1074 cloves garlic 537 cm ginger, julienned 358 tbsp ground cumin 358 tbsp chilli flakes 716 spring onions, sliced 179 large pak choi, sliced into 2cm pieces 1432 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 179 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1432 tbsp peanut oil on until smoking Add 1074 tbsp soy sauce, 358 tbsp black vinegar and garnishes Pour over hot oil
Name: