Prep: 3h
Cook: 3m
Serves: - 465 +
Ingredients
31000 g flour 18600 ml water
Method
Mix 31000 g flour with 15499 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:
465 tbsp soy sauce 155 tbsp black vinegar 465 cloves garlic 232½ cm ginger, julienned 155 tbsp ground cumin 155 tbsp chilli flakes 310 spring onions, sliced 77½ large pak choi, sliced into 2cm pieces 620 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 77½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 620 tbsp peanut oil on until smoking Add 465 tbsp soy sauce, 155 tbsp black vinegar and garnishes Pour over hot oil
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