Prep: 3h
Cook: 3m
Serves: - 603 +
Ingredients
40200 g flour 24120 ml water
Method
Mix 40200 g flour with 20099⅕ 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:
603 tbsp soy sauce 201 tbsp black vinegar 603 cloves garlic 301½ cm ginger, julienned 201 tbsp ground cumin 201 tbsp chilli flakes 402 spring onions, sliced 100½ large pak choi, sliced into 2cm pieces 804 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 100½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 804 tbsp peanut oil on until smoking Add 603 tbsp soy sauce, 201 tbsp black vinegar and garnishes Pour over hot oil
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