Prep: 3h
Cook: 3m
Serves: - 195 +
Ingredients
13000 g flour 7800 ml water
Method
Mix 13000 g flour with 6499 11/15 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:
195 tbsp soy sauce 65 tbsp black vinegar 195 cloves garlic 97½ cm ginger, julienned 65 tbsp ground cumin 65 tbsp chilli flakes 130 spring onions, sliced 32½ large pak choi, sliced into 2cm pieces 260 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 32½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 260 tbsp peanut oil on until smoking Add 195 tbsp soy sauce, 65 tbsp black vinegar and garnishes Pour over hot oil
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