Prep: 3h
Cook: 3m
Serves: - 246 +
Ingredients
16400 g flour 9840 ml water
Method
Mix 16400 g flour with 8199⅔ 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:
246 tbsp soy sauce 82 tbsp black vinegar 246 cloves garlic 123 cm ginger, julienned 82 tbsp ground cumin 82 tbsp chilli flakes 164 spring onions, sliced 41 large pak choi, sliced into 2cm pieces 328 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 41 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 328 tbsp peanut oil on until smoking Add 246 tbsp soy sauce, 82 tbsp black vinegar and garnishes Pour over hot oil
Name: