Prep: 3h
Cook: 3m
Serves: - 517 +
Ingredients
34466⅔ g flour 20680 ml water
Method
Mix 34466⅔ g flour with 17232 9/14 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:
517 tbsp soy sauce 172⅓ tbsp black vinegar 517 cloves garlic 258½ cm ginger, julienned 172⅓ tbsp ground cumin 172⅓ tbsp chilli flakes 344⅔ spring onions, sliced 86⅙ large pak choi, sliced into 2cm pieces 689⅓ 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 86⅙ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 689⅓ tbsp peanut oil on until smoking Add 517 tbsp soy sauce, 172⅓ tbsp black vinegar and garnishes Pour over hot oil
Name: