Prep: 3h
Cook: 3m
Serves: - 120 +
Ingredients
8000 g flour 4800 ml water
Method
Mix 8000 g flour with 3999 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:
120 tbsp soy sauce 40 tbsp black vinegar 120 cloves garlic 60 cm ginger, julienned 40 tbsp ground cumin 40 tbsp chilli flakes 80 spring onions, sliced 20 large pak choi, sliced into 2cm pieces 160 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 20 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 160 tbsp peanut oil on until smoking Add 120 tbsp soy sauce, 40 tbsp black vinegar and garnishes Pour over hot oil
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