Prep: 3h
Cook: 3m
Serves: - 447 +
Ingredients
29800 g flour 17880 ml water
Method
Mix 29800 g flour with 14899⅖ 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:
447 tbsp soy sauce 149 tbsp black vinegar 447 cloves garlic 223½ cm ginger, julienned 149 tbsp ground cumin 149 tbsp chilli flakes 298 spring onions, sliced 74½ large pak choi, sliced into 2cm pieces 596 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 74½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 596 tbsp peanut oil on until smoking Add 447 tbsp soy sauce, 149 tbsp black vinegar and garnishes Pour over hot oil
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