Prep: 3h
Cook: 3m
Serves: - 555 +
Ingredients
37000 g flour 22200 ml water
Method
Mix 37000 g flour with 18499 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:
555 tbsp soy sauce 185 tbsp black vinegar 555 cloves garlic 277½ cm ginger, julienned 185 tbsp ground cumin 185 tbsp chilli flakes 370 spring onions, sliced 92½ large pak choi, sliced into 2cm pieces 740 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 92½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 740 tbsp peanut oil on until smoking Add 555 tbsp soy sauce, 185 tbsp black vinegar and garnishes Pour over hot oil
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