Prep: 3h
Cook: 3m
Serves: - 499 +
Ingredients
33266⅔ g flour 19960 ml water
Method
Mix 33266⅔ g flour with 16632⅔ 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:
499 tbsp soy sauce 166⅓ tbsp black vinegar 499 cloves garlic 249½ cm ginger, julienned 166⅓ tbsp ground cumin 166⅓ tbsp chilli flakes 332⅔ spring onions, sliced 83⅙ large pak choi, sliced into 2cm pieces 665⅓ 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 83⅙ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 665⅓ tbsp peanut oil on until smoking Add 499 tbsp soy sauce, 166⅓ tbsp black vinegar and garnishes Pour over hot oil
Name: