Prep: 3h
Cook: 3m
Serves: - 525 +
Ingredients
35000 g flour 21000 ml water
Method
Mix 35000 g flour with 17499 3/10 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:
525 tbsp soy sauce 175 tbsp black vinegar 525 cloves garlic 262½ cm ginger, julienned 175 tbsp ground cumin 175 tbsp chilli flakes 350 spring onions, sliced 87½ large pak choi, sliced into 2cm pieces 700 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 87½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 700 tbsp peanut oil on until smoking Add 525 tbsp soy sauce, 175 tbsp black vinegar and garnishes Pour over hot oil
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