Prep: 3h
Cook: 3m
Serves: - 433 +
Ingredients
28866⅔ g flour 17320 ml water
Method
Mix 28866⅔ g flour with 14432¾ 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:
433 tbsp soy sauce 144⅓ tbsp black vinegar 433 cloves garlic 216½ cm ginger, julienned 144⅓ tbsp ground cumin 144⅓ tbsp chilli flakes 288⅔ spring onions, sliced 72⅙ large pak choi, sliced into 2cm pieces 577⅓ 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 72⅙ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 577⅓ tbsp peanut oil on until smoking Add 433 tbsp soy sauce, 144⅓ tbsp black vinegar and garnishes Pour over hot oil
Name: