Prep: 3h
Cook: 3m
Serves: - 702 +
Ingredients
46800 g flour 28080 ml water
Method
Mix 46800 g flour with 23399 1/16 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:
702 tbsp soy sauce 234 tbsp black vinegar 702 cloves garlic 351 cm ginger, julienned 234 tbsp ground cumin 234 tbsp chilli flakes 468 spring onions, sliced 117 large pak choi, sliced into 2cm pieces 936 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 117 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 936 tbsp peanut oil on until smoking Add 702 tbsp soy sauce, 234 tbsp black vinegar and garnishes Pour over hot oil
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