Prep: 3h
Cook: 3m
Serves: - 52 +
Ingredients
3466⅔ g flour 2080 ml water
Method
Mix 3466⅔ g flour with 1733 4/15 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:
52 tbsp soy sauce 17⅓ tbsp black vinegar 52 cloves garlic 26 cm ginger, julienned 17⅓ tbsp ground cumin 17⅓ tbsp chilli flakes 34⅔ spring onions, sliced 8⅔ large pak choi, sliced into 2cm pieces 69⅓ 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 8⅔ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 69⅓ tbsp peanut oil on until smoking Add 52 tbsp soy sauce, 17⅓ tbsp black vinegar and garnishes Pour over hot oil
Name: