Prep: 3h
Cook: 3m
Serves: - 231 +
Ingredients
15400 g flour 9240 ml water
Method
Mix 15400 g flour with 7699 9/13 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:
231 tbsp soy sauce 77 tbsp black vinegar 231 cloves garlic 115½ cm ginger, julienned 77 tbsp ground cumin 77 tbsp chilli flakes 154 spring onions, sliced 38½ large pak choi, sliced into 2cm pieces 308 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 38½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 308 tbsp peanut oil on until smoking Add 231 tbsp soy sauce, 77 tbsp black vinegar and garnishes Pour over hot oil
Name: