Prep: 3h
Cook: 3m
Serves: - 579 +
Ingredients
38600 g flour 23160 ml water
Method
Mix 38600 g flour with 19299 3/13 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:
579 tbsp soy sauce 193 tbsp black vinegar 579 cloves garlic 289½ cm ginger, julienned 193 tbsp ground cumin 193 tbsp chilli flakes 386 spring onions, sliced 96½ large pak choi, sliced into 2cm pieces 772 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 96½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 772 tbsp peanut oil on until smoking Add 579 tbsp soy sauce, 193 tbsp black vinegar and garnishes Pour over hot oil
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