Prep: 3h
Cook: 3m
Serves: - 126 +
Ingredients
8400 g flour 5040 ml water
Method
Mix 8400 g flour with 4199⅚ 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:
126 tbsp soy sauce 42 tbsp black vinegar 126 cloves garlic 63 cm ginger, julienned 42 tbsp ground cumin 42 tbsp chilli flakes 84 spring onions, sliced 21 large pak choi, sliced into 2cm pieces 168 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 21 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 168 tbsp peanut oil on until smoking Add 126 tbsp soy sauce, 42 tbsp black vinegar and garnishes Pour over hot oil
Name: