Prep: 3h
Cook: 3m
Serves: - 243 +
Ingredients
16200 g flour 9720 ml water
Method
Mix 16200 g flour with 8099⅔ 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:
243 tbsp soy sauce 81 tbsp black vinegar 243 cloves garlic 121½ cm ginger, julienned 81 tbsp ground cumin 81 tbsp chilli flakes 162 spring onions, sliced 40½ large pak choi, sliced into 2cm pieces 324 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 40½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 324 tbsp peanut oil on until smoking Add 243 tbsp soy sauce, 81 tbsp black vinegar and garnishes Pour over hot oil
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