Prep: 3h
Cook: 3m
Serves: - 408 +
Ingredients
27200 g flour 16320 ml water
Method
Mix 27200 g flour with 13599 5/11 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:
408 tbsp soy sauce 136 tbsp black vinegar 408 cloves garlic 204 cm ginger, julienned 136 tbsp ground cumin 136 tbsp chilli flakes 272 spring onions, sliced 68 large pak choi, sliced into 2cm pieces 544 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 68 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 544 tbsp peanut oil on until smoking Add 408 tbsp soy sauce, 136 tbsp black vinegar and garnishes Pour over hot oil
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