Prep: 3h
Cook: 3m
Serves: - 276 +
Ingredients
18400 g flour 11040 ml water
Method
Mix 18400 g flour with 9199 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:
276 tbsp soy sauce 92 tbsp black vinegar 276 cloves garlic 138 cm ginger, julienned 92 tbsp ground cumin 92 tbsp chilli flakes 184 spring onions, sliced 46 large pak choi, sliced into 2cm pieces 368 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 46 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 368 tbsp peanut oil on until smoking Add 276 tbsp soy sauce, 92 tbsp black vinegar and garnishes Pour over hot oil
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