Prep: 3h
Cook: 3m
Serves: - 182 +
Ingredients
12133⅓ g flour 7280 ml water
Method
Mix 12133⅓ g flour with 6066 3/7 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:
182 tbsp soy sauce 60⅔ tbsp black vinegar 182 cloves garlic 91 cm ginger, julienned 60⅔ tbsp ground cumin 60⅔ tbsp chilli flakes 121⅓ spring onions, sliced 30⅓ large pak choi, sliced into 2cm pieces 242⅔ 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 30⅓ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 242⅔ tbsp peanut oil on until smoking Add 182 tbsp soy sauce, 60⅔ tbsp black vinegar and garnishes Pour over hot oil
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