Prep: 3h
Cook: 3m
Serves: - 123 +
Ingredients
8200 g flour 4920 ml water
Method
Mix 8200 g flour with 4099⅚ 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:
123 tbsp soy sauce 41 tbsp black vinegar 123 cloves garlic 61½ cm ginger, julienned 41 tbsp ground cumin 41 tbsp chilli flakes 82 spring onions, sliced 20½ large pak choi, sliced into 2cm pieces 164 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 20½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 164 tbsp peanut oil on until smoking Add 123 tbsp soy sauce, 41 tbsp black vinegar and garnishes Pour over hot oil
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