Prep: 3h
Cook: 3m
Serves: - 180 +
Ingredients
12000 g flour 7200 ml water
Method
Mix 12000 g flour with 5999 10/13 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:
180 tbsp soy sauce 60 tbsp black vinegar 180 cloves garlic 90 cm ginger, julienned 60 tbsp ground cumin 60 tbsp chilli flakes 120 spring onions, sliced 30 large pak choi, sliced into 2cm pieces 240 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 30 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 240 tbsp peanut oil on until smoking Add 180 tbsp soy sauce, 60 tbsp black vinegar and garnishes Pour over hot oil
Name: