Prep: 3h
Cook: 3m
Serves: - 75 +
Ingredients
5000 g flour 3000 ml water
Method
Mix 5000 g flour with 2499 9/10 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:
75 tbsp soy sauce 25 tbsp black vinegar 75 cloves garlic 37½ cm ginger, julienned 25 tbsp ground cumin 25 tbsp chilli flakes 50 spring onions, sliced 12½ large pak choi, sliced into 2cm pieces 100 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 12½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 100 tbsp peanut oil on until smoking Add 75 tbsp soy sauce, 25 tbsp black vinegar and garnishes Pour over hot oil
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