Prep: 3h
Cook: 3m
Serves: - 543 +
Ingredients
36200 g flour 21720 ml water
Method
Mix 36200 g flour with 18099 3/11 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:
543 tbsp soy sauce 181 tbsp black vinegar 543 cloves garlic 271½ cm ginger, julienned 181 tbsp ground cumin 181 tbsp chilli flakes 362 spring onions, sliced 90½ large pak choi, sliced into 2cm pieces 724 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 90½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 724 tbsp peanut oil on until smoking Add 543 tbsp soy sauce, 181 tbsp black vinegar and garnishes Pour over hot oil
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