Prep: 3h
Cook: 3m
Serves: - 114 +
Ingredients
7600 g flour 4560 ml water
Method
Mix 7600 g flour with 3799 11/13 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:
114 tbsp soy sauce 38 tbsp black vinegar 114 cloves garlic 57 cm ginger, julienned 38 tbsp ground cumin 38 tbsp chilli flakes 76 spring onions, sliced 19 large pak choi, sliced into 2cm pieces 152 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 19 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 152 tbsp peanut oil on until smoking Add 114 tbsp soy sauce, 38 tbsp black vinegar and garnishes Pour over hot oil
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