Prep: 3h
Cook: 3m
Serves: - 528 +
Ingredients
35200 g flour 21120 ml water
Method
Mix 35200 g flour with 17599 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:
528 tbsp soy sauce 176 tbsp black vinegar 528 cloves garlic 264 cm ginger, julienned 176 tbsp ground cumin 176 tbsp chilli flakes 352 spring onions, sliced 88 large pak choi, sliced into 2cm pieces 704 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 88 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 704 tbsp peanut oil on until smoking Add 528 tbsp soy sauce, 176 tbsp black vinegar and garnishes Pour over hot oil
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