Prep: 3h
Cook: 3m
Serves: - 717 +
Ingredients
47800 g flour 28680 ml water
Method
Mix 47800 g flour with 23899 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:
717 tbsp soy sauce 239 tbsp black vinegar 717 cloves garlic 358½ cm ginger, julienned 239 tbsp ground cumin 239 tbsp chilli flakes 478 spring onions, sliced 119½ large pak choi, sliced into 2cm pieces 956 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 119½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 956 tbsp peanut oil on until smoking Add 717 tbsp soy sauce, 239 tbsp black vinegar and garnishes Pour over hot oil
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