Prep: 3h
Cook: 3m
Serves: - 360 +
Ingredients
24000 g flour 14400 ml water
Method
Mix 24000 g flour with 11999 8/15 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:
360 tbsp soy sauce 120 tbsp black vinegar 360 cloves garlic 180 cm ginger, julienned 120 tbsp ground cumin 120 tbsp chilli flakes 240 spring onions, sliced 60 large pak choi, sliced into 2cm pieces 480 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 60 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 480 tbsp peanut oil on until smoking Add 360 tbsp soy sauce, 120 tbsp black vinegar and garnishes Pour over hot oil
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