Prep: 3h
Cook: 3m
Serves: - 429 +
Ingredients
28600 g flour 17160 ml water
Method
Mix 28600 g flour with 14299 3/7 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:
429 tbsp soy sauce 143 tbsp black vinegar 429 cloves garlic 214½ cm ginger, julienned 143 tbsp ground cumin 143 tbsp chilli flakes 286 spring onions, sliced 71½ large pak choi, sliced into 2cm pieces 572 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 71½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 572 tbsp peanut oil on until smoking Add 429 tbsp soy sauce, 143 tbsp black vinegar and garnishes Pour over hot oil
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