Prep: 3h
Cook: 3m
Serves: - 327 +
Ingredients
21800 g flour 13080 ml water
Method
Mix 21800 g flour with 10899 9/16 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:
327 tbsp soy sauce 109 tbsp black vinegar 327 cloves garlic 163½ cm ginger, julienned 109 tbsp ground cumin 109 tbsp chilli flakes 218 spring onions, sliced 54½ large pak choi, sliced into 2cm pieces 436 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 54½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 436 tbsp peanut oil on until smoking Add 327 tbsp soy sauce, 109 tbsp black vinegar and garnishes Pour over hot oil
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