Prep: 3h
Cook: 3m
Serves: - 1092 +
Ingredients
72800 g flour 43680 ml water
Method
Mix 72800 g flour with 36398 6/11 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:
1092 tbsp soy sauce 364 tbsp black vinegar 1092 cloves garlic 546 cm ginger, julienned 364 tbsp ground cumin 364 tbsp chilli flakes 728 spring onions, sliced 182 large pak choi, sliced into 2cm pieces 1456 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 182 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1456 tbsp peanut oil on until smoking Add 1092 tbsp soy sauce, 364 tbsp black vinegar and garnishes Pour over hot oil
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