Prep: 3h
Cook: 3m
Serves: - 239 +
Ingredients
15933⅓ g flour 9560 ml water
Method
Mix 15933⅓ g flour with 7966 5/14 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:
239 tbsp soy sauce 79⅔ tbsp black vinegar 239 cloves garlic 119½ cm ginger, julienned 79⅔ tbsp ground cumin 79⅔ tbsp chilli flakes 159⅓ spring onions, sliced 39⅚ large pak choi, sliced into 2cm pieces 318⅔ 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 39⅚ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 318⅔ tbsp peanut oil on until smoking Add 239 tbsp soy sauce, 79⅔ tbsp black vinegar and garnishes Pour over hot oil
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