Prep: 3h
Cook: 3m
Serves: - 609 +
Ingredients
40600 g flour 24360 ml water
Method
Mix 40600 g flour with 20299 3/16 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:
609 tbsp soy sauce 203 tbsp black vinegar 609 cloves garlic 304½ cm ginger, julienned 203 tbsp ground cumin 203 tbsp chilli flakes 406 spring onions, sliced 101½ large pak choi, sliced into 2cm pieces 812 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 101½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 812 tbsp peanut oil on until smoking Add 609 tbsp soy sauce, 203 tbsp black vinegar and garnishes Pour over hot oil
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