Prep: 3h
Cook: 3m
Serves: - 714 +
Ingredients
47600 g flour 28560 ml water
Method
Mix 47600 g flour with 23799 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:
714 tbsp soy sauce 238 tbsp black vinegar 714 cloves garlic 357 cm ginger, julienned 238 tbsp ground cumin 238 tbsp chilli flakes 476 spring onions, sliced 119 large pak choi, sliced into 2cm pieces 952 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 119 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 952 tbsp peanut oil on until smoking Add 714 tbsp soy sauce, 238 tbsp black vinegar and garnishes Pour over hot oil
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