Prep: 3h
Cook: 3m
Serves: - 201 +
Ingredients
13400 g flour 8040 ml water
Method
Mix 13400 g flour with 6699 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:
201 tbsp soy sauce 67 tbsp black vinegar 201 cloves garlic 100½ cm ginger, julienned 67 tbsp ground cumin 67 tbsp chilli flakes 134 spring onions, sliced 33½ large pak choi, sliced into 2cm pieces 268 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 33½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 268 tbsp peanut oil on until smoking Add 201 tbsp soy sauce, 67 tbsp black vinegar and garnishes Pour over hot oil
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