Prep: 3h
Cook: 3m
Serves: - 26 +
Ingredients
1733⅓ g flour 1040 ml water
Method
Mix 1733⅓ g flour with 866 7/11 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:
26 tbsp soy sauce 8⅔ tbsp black vinegar 26 cloves garlic 13 cm ginger, julienned 8⅔ tbsp ground cumin 8⅔ tbsp chilli flakes 17⅓ spring onions, sliced 4⅓ large pak choi, sliced into 2cm pieces 34⅔ 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 4⅓ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 34⅔ tbsp peanut oil on until smoking Add 26 tbsp soy sauce, 8⅔ tbsp black vinegar and garnishes Pour over hot oil
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