Prep: 3h
Cook: 3m
Serves: - 60 +
Ingredients
4000 g flour 2400 ml water
Method
Mix 4000 g flour with 1999 12/13 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:
60 tbsp soy sauce 20 tbsp black vinegar 60 cloves garlic 30 cm ginger, julienned 20 tbsp ground cumin 20 tbsp chilli flakes 40 spring onions, sliced 10 large pak choi, sliced into 2cm pieces 80 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 10 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 80 tbsp peanut oil on until smoking Add 60 tbsp soy sauce, 20 tbsp black vinegar and garnishes Pour over hot oil
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