Prep: 3h
Cook: 3m
Serves: - 567 +
Ingredients
37800 g flour 22680 ml water
Method
Mix 37800 g flour with 18899¼ 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:
567 tbsp soy sauce 189 tbsp black vinegar 567 cloves garlic 283½ cm ginger, julienned 189 tbsp ground cumin 189 tbsp chilli flakes 378 spring onions, sliced 94½ large pak choi, sliced into 2cm pieces 756 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 94½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 756 tbsp peanut oil on until smoking Add 567 tbsp soy sauce, 189 tbsp black vinegar and garnishes Pour over hot oil
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