Prep: 3h
Cook: 3m
Serves: - 655 +
Ingredients
43666⅔ g flour 26200 ml water
Method
Mix 43666⅔ g flour with 21832 6/13 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:
655 tbsp soy sauce 218⅓ tbsp black vinegar 655 cloves garlic 327½ cm ginger, julienned 218⅓ tbsp ground cumin 218⅓ tbsp chilli flakes 436⅔ spring onions, sliced 109⅙ large pak choi, sliced into 2cm pieces 873⅓ 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 109⅙ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 873⅓ tbsp peanut oil on until smoking Add 655 tbsp soy sauce, 218⅓ tbsp black vinegar and garnishes Pour over hot oil
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