Prep: 3h
Cook: 3m
Serves: - 213 +
Ingredients
14200 g flour 8520 ml water
Method
Mix 14200 g flour with 7099 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:
213 tbsp soy sauce 71 tbsp black vinegar 213 cloves garlic 106½ cm ginger, julienned 71 tbsp ground cumin 71 tbsp chilli flakes 142 spring onions, sliced 35½ large pak choi, sliced into 2cm pieces 284 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 35½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 284 tbsp peanut oil on until smoking Add 213 tbsp soy sauce, 71 tbsp black vinegar and garnishes Pour over hot oil
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