Prep: 3h
Cook: 3m
Serves: - 582 +
Ingredients
38800 g flour 23280 ml water
Method
Mix 38800 g flour with 19399 2/9 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:
582 tbsp soy sauce 194 tbsp black vinegar 582 cloves garlic 291 cm ginger, julienned 194 tbsp ground cumin 194 tbsp chilli flakes 388 spring onions, sliced 97 large pak choi, sliced into 2cm pieces 776 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 97 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 776 tbsp peanut oil on until smoking Add 582 tbsp soy sauce, 194 tbsp black vinegar and garnishes Pour over hot oil
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