Prep: 3h
Cook: 3m
Serves: - 63 +
Ingredients
4200 g flour 2520 ml water
Method
Mix 4200 g flour with 2099 11/12 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:
63 tbsp soy sauce 21 tbsp black vinegar 63 cloves garlic 31½ cm ginger, julienned 21 tbsp ground cumin 21 tbsp chilli flakes 42 spring onions, sliced 10½ large pak choi, sliced into 2cm pieces 84 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 10½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 84 tbsp peanut oil on until smoking Add 63 tbsp soy sauce, 21 tbsp black vinegar and garnishes Pour over hot oil
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