Prep: 3h
Cook: 3m
Serves: - 561 +
Ingredients
37400 g flour 22440 ml water
Method
Mix 37400 g flour with 18699¼ 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:
561 tbsp soy sauce 187 tbsp black vinegar 561 cloves garlic 280½ cm ginger, julienned 187 tbsp ground cumin 187 tbsp chilli flakes 374 spring onions, sliced 93½ large pak choi, sliced into 2cm pieces 748 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 93½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 748 tbsp peanut oil on until smoking Add 561 tbsp soy sauce, 187 tbsp black vinegar and garnishes Pour over hot oil
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