Prep: 3h
Cook: 3m
Serves: - 299 +
Ingredients
19933⅓ g flour 11960 ml water
Method
Mix 19933⅓ g flour with 9966 4/15 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:
299 tbsp soy sauce 99⅔ tbsp black vinegar 299 cloves garlic 149½ cm ginger, julienned 99⅔ tbsp ground cumin 99⅔ tbsp chilli flakes 199⅓ spring onions, sliced 49⅚ large pak choi, sliced into 2cm pieces 398⅔ 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 49⅚ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 398⅔ tbsp peanut oil on until smoking Add 299 tbsp soy sauce, 99⅔ tbsp black vinegar and garnishes Pour over hot oil
Name: