Prep: 3h
Cook: 3m
Serves: - 42 +
Ingredients
2800 g flour 1680 ml water
Method
Mix 2800 g flour with 1399 15/16 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:
42 tbsp soy sauce 14 tbsp black vinegar 42 cloves garlic 21 cm ginger, julienned 14 tbsp ground cumin 14 tbsp chilli flakes 28 spring onions, sliced 7 large pak choi, sliced into 2cm pieces 56 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 7 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 56 tbsp peanut oil on until smoking Add 42 tbsp soy sauce, 14 tbsp black vinegar and garnishes Pour over hot oil
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