Prep: 3h
Cook: 3m
Serves: - 141 +
Ingredients
9400 g flour 5640 ml water
Method
Mix 9400 g flour with 4699 13/16 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:
141 tbsp soy sauce 47 tbsp black vinegar 141 cloves garlic 70½ cm ginger, julienned 47 tbsp ground cumin 47 tbsp chilli flakes 94 spring onions, sliced 23½ large pak choi, sliced into 2cm pieces 188 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 23½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 188 tbsp peanut oil on until smoking Add 141 tbsp soy sauce, 47 tbsp black vinegar and garnishes Pour over hot oil
Name: