Prep: 3h
Cook: 3m
Serves: - 291 +
Ingredients
19400 g flour 11640 ml water
Method
Mix 19400 g flour with 9699 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:
291 tbsp soy sauce 97 tbsp black vinegar 291 cloves garlic 145½ cm ginger, julienned 97 tbsp ground cumin 97 tbsp chilli flakes 194 spring onions, sliced 48½ large pak choi, sliced into 2cm pieces 388 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 48½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 388 tbsp peanut oil on until smoking Add 291 tbsp soy sauce, 97 tbsp black vinegar and garnishes Pour over hot oil
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