Prep: 3h
Cook: 3m
Serves: - 684 +
Ingredients
45600 g flour 27360 ml water
Method
Mix 45600 g flour with 22799 1/11 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:
684 tbsp soy sauce 228 tbsp black vinegar 684 cloves garlic 342 cm ginger, julienned 228 tbsp ground cumin 228 tbsp chilli flakes 456 spring onions, sliced 114 large pak choi, sliced into 2cm pieces 912 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 114 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 912 tbsp peanut oil on until smoking Add 684 tbsp soy sauce, 228 tbsp black vinegar and garnishes Pour over hot oil
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