Prep: 3h
Cook: 3m
Serves: - 237 +
Ingredients
15800 g flour 9480 ml water
Method
Mix 15800 g flour with 7899 11/16 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:
237 tbsp soy sauce 79 tbsp black vinegar 237 cloves garlic 118½ cm ginger, julienned 79 tbsp ground cumin 79 tbsp chilli flakes 158 spring onions, sliced 39½ large pak choi, sliced into 2cm pieces 316 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 39½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 316 tbsp peanut oil on until smoking Add 237 tbsp soy sauce, 79 tbsp black vinegar and garnishes Pour over hot oil
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