Prep: 3h
Cook: 3m
Serves: - 38 +
Ingredients
2533⅓ g flour 1520 ml water
Method
Mix 2533⅓ g flour with 1266 8/13 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:
38 tbsp soy sauce 12⅔ tbsp black vinegar 38 cloves garlic 19 cm ginger, julienned 12⅔ tbsp ground cumin 12⅔ tbsp chilli flakes 25⅓ spring onions, sliced 6⅓ large pak choi, sliced into 2cm pieces 50⅔ 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 6⅓ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 50⅔ tbsp peanut oil on until smoking Add 38 tbsp soy sauce, 12⅔ tbsp black vinegar and garnishes Pour over hot oil
Name: