Prep: 3h
Cook: 3m
Serves: - 196 +
Ingredients
13066⅔ g flour 7840 ml water
Method
Mix 13066⅔ g flour with 6533 1/14 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:
196 tbsp soy sauce 65⅓ tbsp black vinegar 196 cloves garlic 98 cm ginger, julienned 65⅓ tbsp ground cumin 65⅓ tbsp chilli flakes 130⅔ spring onions, sliced 32⅔ large pak choi, sliced into 2cm pieces 261⅓ 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 32⅔ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 261⅓ tbsp peanut oil on until smoking Add 196 tbsp soy sauce, 65⅓ tbsp black vinegar and garnishes Pour over hot oil
Name: