Prep: 3h
Cook: 3m
Serves: - 729 +
Ingredients
48600 g flour 29160 ml water
Method
Mix 48600 g flour with 24299 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:
729 tbsp soy sauce 243 tbsp black vinegar 729 cloves garlic 364½ cm ginger, julienned 243 tbsp ground cumin 243 tbsp chilli flakes 486 spring onions, sliced 121½ large pak choi, sliced into 2cm pieces 972 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 121½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 972 tbsp peanut oil on until smoking Add 729 tbsp soy sauce, 243 tbsp black vinegar and garnishes Pour over hot oil
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