Prep: 3h
Cook: 3m
Serves: - 210 +
Ingredients
14000 g flour 8400 ml water
Method
Mix 14000 g flour with 6999 5/7 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:
210 tbsp soy sauce 70 tbsp black vinegar 210 cloves garlic 105 cm ginger, julienned 70 tbsp ground cumin 70 tbsp chilli flakes 140 spring onions, sliced 35 large pak choi, sliced into 2cm pieces 280 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 35 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 280 tbsp peanut oil on until smoking Add 210 tbsp soy sauce, 70 tbsp black vinegar and garnishes Pour over hot oil
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