Prep: 3h
Cook: 3m
Serves: - 162 +
Ingredients
10800 g flour 6480 ml water
Method
Mix 10800 g flour with 5399 11/14 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:
162 tbsp soy sauce 54 tbsp black vinegar 162 cloves garlic 81 cm ginger, julienned 54 tbsp ground cumin 54 tbsp chilli flakes 108 spring onions, sliced 27 large pak choi, sliced into 2cm pieces 216 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 27 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 216 tbsp peanut oil on until smoking Add 162 tbsp soy sauce, 54 tbsp black vinegar and garnishes Pour over hot oil
Name: