Prep: 3h
Cook: 3m
Serves: - 309 +
Ingredients
20600 g flour 12360 ml water
Method
Mix 20600 g flour with 10299 7/12 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:
309 tbsp soy sauce 103 tbsp black vinegar 309 cloves garlic 154½ cm ginger, julienned 103 tbsp ground cumin 103 tbsp chilli flakes 206 spring onions, sliced 51½ large pak choi, sliced into 2cm pieces 412 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 51½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 412 tbsp peanut oil on until smoking Add 309 tbsp soy sauce, 103 tbsp black vinegar and garnishes Pour over hot oil
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