Prep: 3h
Cook: 3m
Serves: - 585 +
Ingredients
39000 g flour 23400 ml water
Method
Mix 39000 g flour with 19499 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:
585 tbsp soy sauce 195 tbsp black vinegar 585 cloves garlic 292½ cm ginger, julienned 195 tbsp ground cumin 195 tbsp chilli flakes 390 spring onions, sliced 97½ large pak choi, sliced into 2cm pieces 780 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 97½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 780 tbsp peanut oil on until smoking Add 585 tbsp soy sauce, 195 tbsp black vinegar and garnishes Pour over hot oil
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