Prep: 3h
Cook: 3m
Serves: - 144 +
Ingredients
9600 g flour 5760 ml water
Method
Mix 9600 g flour with 4799 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:
144 tbsp soy sauce 48 tbsp black vinegar 144 cloves garlic 72 cm ginger, julienned 48 tbsp ground cumin 48 tbsp chilli flakes 96 spring onions, sliced 24 large pak choi, sliced into 2cm pieces 192 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 24 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 192 tbsp peanut oil on until smoking Add 144 tbsp soy sauce, 48 tbsp black vinegar and garnishes Pour over hot oil
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