Prep: 3h
Cook: 3m
Serves: - 66 +
Ingredients
4400 g flour 2640 ml water
Method
Mix 4400 g flour with 2199 10/11 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:
66 tbsp soy sauce 22 tbsp black vinegar 66 cloves garlic 33 cm ginger, julienned 22 tbsp ground cumin 22 tbsp chilli flakes 44 spring onions, sliced 11 large pak choi, sliced into 2cm pieces 88 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 11 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 88 tbsp peanut oil on until smoking Add 66 tbsp soy sauce, 22 tbsp black vinegar and garnishes Pour over hot oil
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