Prep: 3h
Cook: 3m
Serves: - 657 +
Ingredients
43800 g flour 26280 ml water
Method
Mix 43800 g flour with 21899⅛ 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:
657 tbsp soy sauce 219 tbsp black vinegar 657 cloves garlic 328½ cm ginger, julienned 219 tbsp ground cumin 219 tbsp chilli flakes 438 spring onions, sliced 109½ large pak choi, sliced into 2cm pieces 876 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 109½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 876 tbsp peanut oil on until smoking Add 657 tbsp soy sauce, 219 tbsp black vinegar and garnishes Pour over hot oil
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