Prep: 3h
Cook: 3m
Serves: - 185 +
Ingredients
12333⅓ g flour 7400 ml water
Method
Mix 12333⅓ g flour with 6166 5/12 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:
185 tbsp soy sauce 61⅔ tbsp black vinegar 185 cloves garlic 92½ cm ginger, julienned 61⅔ tbsp ground cumin 61⅔ tbsp chilli flakes 123⅓ spring onions, sliced 30⅚ large pak choi, sliced into 2cm pieces 246⅔ 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 30⅚ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 246⅔ tbsp peanut oil on until smoking Add 185 tbsp soy sauce, 61⅔ tbsp black vinegar and garnishes Pour over hot oil
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