Prep: 3h
Cook: 3m
Serves: - 480 +
Ingredients
32000 g flour 19200 ml water
Method
Mix 32000 g flour with 15999 5/14 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:
480 tbsp soy sauce 160 tbsp black vinegar 480 cloves garlic 240 cm ginger, julienned 160 tbsp ground cumin 160 tbsp chilli flakes 320 spring onions, sliced 80 large pak choi, sliced into 2cm pieces 640 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 80 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 640 tbsp peanut oil on until smoking Add 480 tbsp soy sauce, 160 tbsp black vinegar and garnishes Pour over hot oil
Name: