Prep: 3h
Cook: 3m
Serves: - 507 +
Ingredients
33800 g flour 20280 ml water
Method
Mix 33800 g flour with 16899⅓ 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:
507 tbsp soy sauce 169 tbsp black vinegar 507 cloves garlic 253½ cm ginger, julienned 169 tbsp ground cumin 169 tbsp chilli flakes 338 spring onions, sliced 84½ large pak choi, sliced into 2cm pieces 676 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 84½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 676 tbsp peanut oil on until smoking Add 507 tbsp soy sauce, 169 tbsp black vinegar and garnishes Pour over hot oil
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