Prep: 3h
Cook: 3m
Serves: - 471 +
Ingredients
31400 g flour 18840 ml water
Method
Mix 31400 g flour with 15699⅜ 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:
471 tbsp soy sauce 157 tbsp black vinegar 471 cloves garlic 235½ cm ginger, julienned 157 tbsp ground cumin 157 tbsp chilli flakes 314 spring onions, sliced 78½ large pak choi, sliced into 2cm pieces 628 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 78½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 628 tbsp peanut oil on until smoking Add 471 tbsp soy sauce, 157 tbsp black vinegar and garnishes Pour over hot oil
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