Prep: 3h
Cook: 3m
Serves: - 501 +
Ingredients
33400 g flour 20040 ml water
Method
Mix 33400 g flour with 16699⅓ 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:
501 tbsp soy sauce 167 tbsp black vinegar 501 cloves garlic 250½ cm ginger, julienned 167 tbsp ground cumin 167 tbsp chilli flakes 334 spring onions, sliced 83½ large pak choi, sliced into 2cm pieces 668 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 83½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 668 tbsp peanut oil on until smoking Add 501 tbsp soy sauce, 167 tbsp black vinegar and garnishes Pour over hot oil
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