Prep: 3h
Cook: 3m
Serves: - 33 +
Ingredients
2200 g flour 1320 ml water
Method
Mix 2200 g flour with 1099 15/16 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:
33 tbsp soy sauce 11 tbsp black vinegar 33 cloves garlic 16½ cm ginger, julienned 11 tbsp ground cumin 11 tbsp chilli flakes 22 spring onions, sliced 5½ large pak choi, sliced into 2cm pieces 44 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 5½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 44 tbsp peanut oil on until smoking Add 33 tbsp soy sauce, 11 tbsp black vinegar and garnishes Pour over hot oil
Name: