Prep: 3h
Cook: 3m
Serves: - 282 +
Ingredients
18800 g flour 11280 ml water
Method
Mix 18800 g flour with 9399⅝ 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:
282 tbsp soy sauce 94 tbsp black vinegar 282 cloves garlic 141 cm ginger, julienned 94 tbsp ground cumin 94 tbsp chilli flakes 188 spring onions, sliced 47 large pak choi, sliced into 2cm pieces 376 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 47 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 376 tbsp peanut oil on until smoking Add 282 tbsp soy sauce, 94 tbsp black vinegar and garnishes Pour over hot oil
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