Prep: 3h
Cook: 3m
Serves: - 660 +
Ingredients
44000 g flour 26400 ml water
Method
Mix 44000 g flour with 21999⅛ 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:
660 tbsp soy sauce 220 tbsp black vinegar 660 cloves garlic 330 cm ginger, julienned 220 tbsp ground cumin 220 tbsp chilli flakes 440 spring onions, sliced 110 large pak choi, sliced into 2cm pieces 880 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 110 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 880 tbsp peanut oil on until smoking Add 660 tbsp soy sauce, 220 tbsp black vinegar and garnishes Pour over hot oil
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