Prep: 3h
Cook: 3m
Serves: - 284 +
Ingredients
18933⅓ g flour 11360 ml water
Method
Mix 18933⅓ g flour with 9466 2/7 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:
284 tbsp soy sauce 94⅔ tbsp black vinegar 284 cloves garlic 142 cm ginger, julienned 94⅔ tbsp ground cumin 94⅔ tbsp chilli flakes 189⅓ spring onions, sliced 47⅓ large pak choi, sliced into 2cm pieces 378⅔ 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 47⅓ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 378⅔ tbsp peanut oil on until smoking Add 284 tbsp soy sauce, 94⅔ tbsp black vinegar and garnishes Pour over hot oil
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