Prep: 3h
Cook: 3m
Serves: - 608 +
Ingredients
40533⅓ g flour 24320 ml water
Method
Mix 40533⅓ g flour with 20265 6/7 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:
608 tbsp soy sauce 202⅔ tbsp black vinegar 608 cloves garlic 304 cm ginger, julienned 202⅔ tbsp ground cumin 202⅔ tbsp chilli flakes 405⅓ spring onions, sliced 101⅓ large pak choi, sliced into 2cm pieces 810⅔ 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 101⅓ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 810⅔ tbsp peanut oil on until smoking Add 608 tbsp soy sauce, 202⅔ tbsp black vinegar and garnishes Pour over hot oil
Name: