Prep: 3h
Cook: 3m
Serves: - 522 +
Ingredients
34800 g flour 20880 ml water
Method
Mix 34800 g flour with 17399 4/13 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:
522 tbsp soy sauce 174 tbsp black vinegar 522 cloves garlic 261 cm ginger, julienned 174 tbsp ground cumin 174 tbsp chilli flakes 348 spring onions, sliced 87 large pak choi, sliced into 2cm pieces 696 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 87 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 696 tbsp peanut oil on until smoking Add 522 tbsp soy sauce, 174 tbsp black vinegar and garnishes Pour over hot oil
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