Prep: 3h
Cook: 3m
Serves: - 591 +
Ingredients
39400 g flour 23640 ml water
Method
Mix 39400 g flour with 19699 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:
591 tbsp soy sauce 197 tbsp black vinegar 591 cloves garlic 295½ cm ginger, julienned 197 tbsp ground cumin 197 tbsp chilli flakes 394 spring onions, sliced 98½ large pak choi, sliced into 2cm pieces 788 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 98½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 788 tbsp peanut oil on until smoking Add 591 tbsp soy sauce, 197 tbsp black vinegar and garnishes Pour over hot oil
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