Prep: 3h
Cook: 3m
Serves: - 688 +
Ingredients
45866⅔ g flour 27520 ml water
Method
Mix 45866⅔ g flour with 22932 5/12 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:
688 tbsp soy sauce 229⅓ tbsp black vinegar 688 cloves garlic 344 cm ginger, julienned 229⅓ tbsp ground cumin 229⅓ tbsp chilli flakes 458⅔ spring onions, sliced 114⅔ large pak choi, sliced into 2cm pieces 917⅓ 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 114⅔ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 917⅓ tbsp peanut oil on until smoking Add 688 tbsp soy sauce, 229⅓ tbsp black vinegar and garnishes Pour over hot oil
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