Prep: 3h
Cook: 3m
Serves: - 339 +
Ingredients
22600 g flour 13560 ml water
Method
Mix 22600 g flour with 11299 6/11 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:
339 tbsp soy sauce 113 tbsp black vinegar 339 cloves garlic 169½ cm ginger, julienned 113 tbsp ground cumin 113 tbsp chilli flakes 226 spring onions, sliced 56½ large pak choi, sliced into 2cm pieces 452 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 56½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 452 tbsp peanut oil on until smoking Add 339 tbsp soy sauce, 113 tbsp black vinegar and garnishes Pour over hot oil
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