Prep: 3h
Cook: 3m
Serves: - 615 +
Ingredients
41000 g flour 24600 ml water
Method
Mix 41000 g flour with 20499 2/11 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:
615 tbsp soy sauce 205 tbsp black vinegar 615 cloves garlic 307½ cm ginger, julienned 205 tbsp ground cumin 205 tbsp chilli flakes 410 spring onions, sliced 102½ large pak choi, sliced into 2cm pieces 820 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 102½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 820 tbsp peanut oil on until smoking Add 615 tbsp soy sauce, 205 tbsp black vinegar and garnishes Pour over hot oil
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