Prep: 3h
Cook: 3m
Serves: - 672 +
Ingredients
44800 g flour 26880 ml water
Method
Mix 44800 g flour with 22399 1/10 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:
672 tbsp soy sauce 224 tbsp black vinegar 672 cloves garlic 336 cm ginger, julienned 224 tbsp ground cumin 224 tbsp chilli flakes 448 spring onions, sliced 112 large pak choi, sliced into 2cm pieces 896 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 112 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 896 tbsp peanut oil on until smoking Add 672 tbsp soy sauce, 224 tbsp black vinegar and garnishes Pour over hot oil
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