Prep: 3h
Cook: 3m
Serves: - 1083 +
Ingredients
72200 g flour 43320 ml water
Method
Mix 72200 g flour with 36098 5/9 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:
1083 tbsp soy sauce 361 tbsp black vinegar 1083 cloves garlic 541½ cm ginger, julienned 361 tbsp ground cumin 361 tbsp chilli flakes 722 spring onions, sliced 180½ large pak choi, sliced into 2cm pieces 1444 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 180½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1444 tbsp peanut oil on until smoking Add 1083 tbsp soy sauce, 361 tbsp black vinegar and garnishes Pour over hot oil
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