Prep: 3h
Cook: 3m
Serves: - 423 +
Ingredients
28200 g flour 16920 ml water
Method
Mix 28200 g flour with 14099 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:
423 tbsp soy sauce 141 tbsp black vinegar 423 cloves garlic 211½ cm ginger, julienned 141 tbsp ground cumin 141 tbsp chilli flakes 282 spring onions, sliced 70½ large pak choi, sliced into 2cm pieces 564 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 70½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 564 tbsp peanut oil on until smoking Add 423 tbsp soy sauce, 141 tbsp black vinegar and garnishes Pour over hot oil
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