Prep: 3h
Cook: 3m
Serves: - 48 +
Ingredients
3200 g flour 1920 ml water
Method
Mix 3200 g flour with 1599 15/16 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:
48 tbsp soy sauce 16 tbsp black vinegar 48 cloves garlic 24 cm ginger, julienned 16 tbsp ground cumin 16 tbsp chilli flakes 32 spring onions, sliced 8 large pak choi, sliced into 2cm pieces 64 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 8 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 64 tbsp peanut oil on until smoking Add 48 tbsp soy sauce, 16 tbsp black vinegar and garnishes Pour over hot oil
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