Prep: 3h
Cook: 3m
Serves: - 330 +
Ingredients
22000 g flour 13200 ml water
Method
Mix 22000 g flour with 10999 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:
330 tbsp soy sauce 110 tbsp black vinegar 330 cloves garlic 165 cm ginger, julienned 110 tbsp ground cumin 110 tbsp chilli flakes 220 spring onions, sliced 55 large pak choi, sliced into 2cm pieces 440 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 55 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 440 tbsp peanut oil on until smoking Add 330 tbsp soy sauce, 110 tbsp black vinegar and garnishes Pour over hot oil
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