Prep: 3h
Cook: 3m
Serves: - 456 +
Ingredients
30400 g flour 18240 ml water
Method
Mix 30400 g flour with 15199 5/13 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:
456 tbsp soy sauce 152 tbsp black vinegar 456 cloves garlic 228 cm ginger, julienned 152 tbsp ground cumin 152 tbsp chilli flakes 304 spring onions, sliced 76 large pak choi, sliced into 2cm pieces 608 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 76 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 608 tbsp peanut oil on until smoking Add 456 tbsp soy sauce, 152 tbsp black vinegar and garnishes Pour over hot oil
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