Prep: 3h
Cook: 3m
Serves: - 414 +
Ingredients
27600 g flour 16560 ml water
Method
Mix 27600 g flour with 13799 4/9 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:
414 tbsp soy sauce 138 tbsp black vinegar 414 cloves garlic 207 cm ginger, julienned 138 tbsp ground cumin 138 tbsp chilli flakes 276 spring onions, sliced 69 large pak choi, sliced into 2cm pieces 552 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 69 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 552 tbsp peanut oil on until smoking Add 414 tbsp soy sauce, 138 tbsp black vinegar and garnishes Pour over hot oil
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