Prep: 3h
Cook: 3m
Serves: - 345 +
Ingredients
23000 g flour 13800 ml water
Method
Mix 23000 g flour with 11499 7/13 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:
345 tbsp soy sauce 115 tbsp black vinegar 345 cloves garlic 172½ cm ginger, julienned 115 tbsp ground cumin 115 tbsp chilli flakes 230 spring onions, sliced 57½ large pak choi, sliced into 2cm pieces 460 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 57½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 460 tbsp peanut oil on until smoking Add 345 tbsp soy sauce, 115 tbsp black vinegar and garnishes Pour over hot oil
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