Prep: 3h
Cook: 3m
Serves: - 581 +
Ingredients
38733⅓ g flour 23240 ml water
Method
Mix 38733⅓ g flour with 19365 8/9 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:
581 tbsp soy sauce 193⅔ tbsp black vinegar 581 cloves garlic 290½ cm ginger, julienned 193⅔ tbsp ground cumin 193⅔ tbsp chilli flakes 387⅓ spring onions, sliced 96⅚ large pak choi, sliced into 2cm pieces 774⅔ 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 96⅚ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 774⅔ tbsp peanut oil on until smoking Add 581 tbsp soy sauce, 193⅔ tbsp black vinegar and garnishes Pour over hot oil
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