Prep: 3h
Cook: 3m
Serves: - 318 +
Ingredients
21200 g flour 12720 ml water
Method
Mix 21200 g flour with 10599 4/7 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:
318 tbsp soy sauce 106 tbsp black vinegar 318 cloves garlic 159 cm ginger, julienned 106 tbsp ground cumin 106 tbsp chilli flakes 212 spring onions, sliced 53 large pak choi, sliced into 2cm pieces 424 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 53 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 424 tbsp peanut oil on until smoking Add 318 tbsp soy sauce, 106 tbsp black vinegar and garnishes Pour over hot oil
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