Prep: 3h
Cook: 3m
Serves: - 588 +
Ingredients
39200 g flour 23520 ml water
Method
Mix 39200 g flour with 19599 3/14 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:
588 tbsp soy sauce 196 tbsp black vinegar 588 cloves garlic 294 cm ginger, julienned 196 tbsp ground cumin 196 tbsp chilli flakes 392 spring onions, sliced 98 large pak choi, sliced into 2cm pieces 784 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 98 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 784 tbsp peanut oil on until smoking Add 588 tbsp soy sauce, 196 tbsp black vinegar and garnishes Pour over hot oil
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