Prep: 3h
Cook: 3m
Serves: - 279 +
Ingredients
18600 g flour 11160 ml water
Method
Mix 18600 g flour with 9299⅝ 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:
279 tbsp soy sauce 93 tbsp black vinegar 279 cloves garlic 139½ cm ginger, julienned 93 tbsp ground cumin 93 tbsp chilli flakes 186 spring onions, sliced 46½ large pak choi, sliced into 2cm pieces 372 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 46½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 372 tbsp peanut oil on until smoking Add 279 tbsp soy sauce, 93 tbsp black vinegar and garnishes Pour over hot oil
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