Prep: 3h
Cook: 3m
Serves: - 168 +
Ingredients
11200 g flour 6720 ml water
Method
Mix 11200 g flour with 5599 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:
168 tbsp soy sauce 56 tbsp black vinegar 168 cloves garlic 84 cm ginger, julienned 56 tbsp ground cumin 56 tbsp chilli flakes 112 spring onions, sliced 28 large pak choi, sliced into 2cm pieces 224 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 28 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 224 tbsp peanut oil on until smoking Add 168 tbsp soy sauce, 56 tbsp black vinegar and garnishes Pour over hot oil
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