Prep: 3h
Cook: 3m
Serves: - 192 +
Ingredients
12800 g flour 7680 ml water
Method
Mix 12800 g flour with 6399¾ 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:
192 tbsp soy sauce 64 tbsp black vinegar 192 cloves garlic 96 cm ginger, julienned 64 tbsp ground cumin 64 tbsp chilli flakes 128 spring onions, sliced 32 large pak choi, sliced into 2cm pieces 256 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 32 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 256 tbsp peanut oil on until smoking Add 192 tbsp soy sauce, 64 tbsp black vinegar and garnishes Pour over hot oil
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