Prep: 3h
Cook: 3m
Serves: - 642 +
Ingredients
42800 g flour 25680 ml water
Method
Mix 42800 g flour with 21399 1/7 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:
642 tbsp soy sauce 214 tbsp black vinegar 642 cloves garlic 321 cm ginger, julienned 214 tbsp ground cumin 214 tbsp chilli flakes 428 spring onions, sliced 107 large pak choi, sliced into 2cm pieces 856 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 107 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 856 tbsp peanut oil on until smoking Add 642 tbsp soy sauce, 214 tbsp black vinegar and garnishes Pour over hot oil
Name: