Prep: 3h
Cook: 3m
Serves: - 285 +
Ingredients
19000 g flour 11400 ml water
Method
Mix 19000 g flour with 9499 8/13 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:
285 tbsp soy sauce 95 tbsp black vinegar 285 cloves garlic 142½ cm ginger, julienned 95 tbsp ground cumin 95 tbsp chilli flakes 190 spring onions, sliced 47½ large pak choi, sliced into 2cm pieces 380 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 47½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 380 tbsp peanut oil on until smoking Add 285 tbsp soy sauce, 95 tbsp black vinegar and garnishes Pour over hot oil
Name: