Prep: 3h
Cook: 3m
Serves: - 696 +
Ingredients
46400 g flour 27840 ml water
Method
Mix 46400 g flour with 23199 1/14 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:
696 tbsp soy sauce 232 tbsp black vinegar 696 cloves garlic 348 cm ginger, julienned 232 tbsp ground cumin 232 tbsp chilli flakes 464 spring onions, sliced 116 large pak choi, sliced into 2cm pieces 928 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 116 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 928 tbsp peanut oil on until smoking Add 696 tbsp soy sauce, 232 tbsp black vinegar and garnishes Pour over hot oil
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