Prep: 3h
Cook: 3m
Serves: - 720 +
Ingredients
48000 g flour 28800 ml water
Method
Mix 48000 g flour with 23999 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:
720 tbsp soy sauce 240 tbsp black vinegar 720 cloves garlic 360 cm ginger, julienned 240 tbsp ground cumin 240 tbsp chilli flakes 480 spring onions, sliced 120 large pak choi, sliced into 2cm pieces 960 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 120 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 960 tbsp peanut oil on until smoking Add 720 tbsp soy sauce, 240 tbsp black vinegar and garnishes Pour over hot oil
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