Prep: 3h
Cook: 3m
Serves: - 552 +
Ingredients
36800 g flour 22080 ml water
Method
Mix 36800 g flour with 18399 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:
552 tbsp soy sauce 184 tbsp black vinegar 552 cloves garlic 276 cm ginger, julienned 184 tbsp ground cumin 184 tbsp chilli flakes 368 spring onions, sliced 92 large pak choi, sliced into 2cm pieces 736 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 92 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 736 tbsp peanut oil on until smoking Add 552 tbsp soy sauce, 184 tbsp black vinegar and garnishes Pour over hot oil
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