Prep: 3h
Cook: 3m
Serves: - 738 +
Ingredients
49200 g flour 29520 ml water
Method
Mix 49200 g flour with 24599 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:
738 tbsp soy sauce 246 tbsp black vinegar 738 cloves garlic 369 cm ginger, julienned 246 tbsp ground cumin 246 tbsp chilli flakes 492 spring onions, sliced 123 large pak choi, sliced into 2cm pieces 984 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 123 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 984 tbsp peanut oil on until smoking Add 738 tbsp soy sauce, 246 tbsp black vinegar and garnishes Pour over hot oil
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