Prep: 3h
Cook: 3m
Serves: - 420 +
Ingredients
28000 g flour 16800 ml water
Method
Mix 28000 g flour with 13999 7/16 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:
420 tbsp soy sauce 140 tbsp black vinegar 420 cloves garlic 210 cm ginger, julienned 140 tbsp ground cumin 140 tbsp chilli flakes 280 spring onions, sliced 70 large pak choi, sliced into 2cm pieces 560 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 70 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 560 tbsp peanut oil on until smoking Add 420 tbsp soy sauce, 140 tbsp black vinegar and garnishes Pour over hot oil
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