Prep: 3h
Cook: 3m
Serves: - 513 +
Ingredients
34200 g flour 20520 ml water
Method
Mix 34200 g flour with 17099 5/16 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:
513 tbsp soy sauce 171 tbsp black vinegar 513 cloves garlic 256½ cm ginger, julienned 171 tbsp ground cumin 171 tbsp chilli flakes 342 spring onions, sliced 85½ large pak choi, sliced into 2cm pieces 684 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 85½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 684 tbsp peanut oil on until smoking Add 513 tbsp soy sauce, 171 tbsp black vinegar and garnishes Pour over hot oil
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