Prep: 3h
Cook: 3m
Serves: - 381 +
Ingredients
25400 g flour 15240 ml water
Method
Mix 25400 g flour with 12699½ 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:
381 tbsp soy sauce 127 tbsp black vinegar 381 cloves garlic 190½ cm ginger, julienned 127 tbsp ground cumin 127 tbsp chilli flakes 254 spring onions, sliced 63½ large pak choi, sliced into 2cm pieces 508 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 63½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 508 tbsp peanut oil on until smoking Add 381 tbsp soy sauce, 127 tbsp black vinegar and garnishes Pour over hot oil
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