Prep: 3h
Cook: 3m
Serves: - 51 +
Ingredients
3400 g flour 2040 ml water
Method
Mix 3400 g flour with 1699 14/15 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:
51 tbsp soy sauce 17 tbsp black vinegar 51 cloves garlic 25½ cm ginger, julienned 17 tbsp ground cumin 17 tbsp chilli flakes 34 spring onions, sliced 8½ large pak choi, sliced into 2cm pieces 68 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 8½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 68 tbsp peanut oil on until smoking Add 51 tbsp soy sauce, 17 tbsp black vinegar and garnishes Pour over hot oil
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