Prep: 3h
Cook: 3m
Serves: - 432 +
Ingredients
28800 g flour 17280 ml water
Method
Mix 28800 g flour with 14399 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:
432 tbsp soy sauce 144 tbsp black vinegar 432 cloves garlic 216 cm ginger, julienned 144 tbsp ground cumin 144 tbsp chilli flakes 288 spring onions, sliced 72 large pak choi, sliced into 2cm pieces 576 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 72 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 576 tbsp peanut oil on until smoking Add 432 tbsp soy sauce, 144 tbsp black vinegar and garnishes Pour over hot oil
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