Prep: 3h
Cook: 3m
Serves: - 175 +
Ingredients
11666⅔ g flour 7000 ml water
Method
Mix 11666⅔ g flour with 5833 1/10 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:
175 tbsp soy sauce 58⅓ tbsp black vinegar 175 cloves garlic 87½ cm ginger, julienned 58⅓ tbsp ground cumin 58⅓ tbsp chilli flakes 116⅔ spring onions, sliced 29⅙ large pak choi, sliced into 2cm pieces 233⅓ 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 29⅙ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 233⅓ tbsp peanut oil on until smoking Add 175 tbsp soy sauce, 58⅓ tbsp black vinegar and garnishes Pour over hot oil
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