Prep: 3h
Cook: 3m
Serves: - 732 +
Ingredients
48800 g flour 29280 ml water
Method
Mix 48800 g flour with 24399 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:
732 tbsp soy sauce 244 tbsp black vinegar 732 cloves garlic 366 cm ginger, julienned 244 tbsp ground cumin 244 tbsp chilli flakes 488 spring onions, sliced 122 large pak choi, sliced into 2cm pieces 976 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 122 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 976 tbsp peanut oil on until smoking Add 732 tbsp soy sauce, 244 tbsp black vinegar and garnishes Pour over hot oil
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