Prep: 3h
Cook: 3m
Serves: - 125 +
Ingredients
8333⅓ g flour 5000 ml water
Method
Mix 8333⅓ g flour with 4166½ 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:
125 tbsp soy sauce 41⅔ tbsp black vinegar 125 cloves garlic 62½ cm ginger, julienned 41⅔ tbsp ground cumin 41⅔ tbsp chilli flakes 83⅓ spring onions, sliced 20⅚ large pak choi, sliced into 2cm pieces 166⅔ 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 20⅚ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 166⅔ tbsp peanut oil on until smoking Add 125 tbsp soy sauce, 41⅔ tbsp black vinegar and garnishes Pour over hot oil
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