Prep: 3h
Cook: 3m
Serves: - 153 +
Ingredients
10200 g flour 6120 ml water
Method
Mix 10200 g flour with 5099⅘ 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:
153 tbsp soy sauce 51 tbsp black vinegar 153 cloves garlic 76½ cm ginger, julienned 51 tbsp ground cumin 51 tbsp chilli flakes 102 spring onions, sliced 25½ large pak choi, sliced into 2cm pieces 204 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 25½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 204 tbsp peanut oil on until smoking Add 153 tbsp soy sauce, 51 tbsp black vinegar and garnishes Pour over hot oil
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