Prep: 3h
Cook: 3m
Serves: - 627 +
Ingredients
41800 g flour 25080 ml water
Method
Mix 41800 g flour with 20899⅙ 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:
627 tbsp soy sauce 209 tbsp black vinegar 627 cloves garlic 313½ cm ginger, julienned 209 tbsp ground cumin 209 tbsp chilli flakes 418 spring onions, sliced 104½ large pak choi, sliced into 2cm pieces 836 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 104½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 836 tbsp peanut oil on until smoking Add 627 tbsp soy sauce, 209 tbsp black vinegar and garnishes Pour over hot oil
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