Prep: 3h
Cook: 3m
Serves: - 516 +
Ingredients
34400 g flour 20640 ml water
Method
Mix 34400 g flour with 17199 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:
516 tbsp soy sauce 172 tbsp black vinegar 516 cloves garlic 258 cm ginger, julienned 172 tbsp ground cumin 172 tbsp chilli flakes 344 spring onions, sliced 86 large pak choi, sliced into 2cm pieces 688 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 86 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 688 tbsp peanut oil on until smoking Add 516 tbsp soy sauce, 172 tbsp black vinegar and garnishes Pour over hot oil
Name: