Prep: 3h
Cook: 3m
Serves: - 165 +
Ingredients
11000 g flour 6600 ml water
Method
Mix 11000 g flour with 5499 7/9 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:
165 tbsp soy sauce 55 tbsp black vinegar 165 cloves garlic 82½ cm ginger, julienned 55 tbsp ground cumin 55 tbsp chilli flakes 110 spring onions, sliced 27½ large pak choi, sliced into 2cm pieces 220 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 27½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 220 tbsp peanut oil on until smoking Add 165 tbsp soy sauce, 55 tbsp black vinegar and garnishes Pour over hot oil
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