Prep: 3h
Cook: 3m
Serves: - 750 +
Ingredients
50000 g flour 30000 ml water
Method
Mix 50000 g flour with 24999 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:
750 tbsp soy sauce 250 tbsp black vinegar 750 cloves garlic 375 cm ginger, julienned 250 tbsp ground cumin 250 tbsp chilli flakes 500 spring onions, sliced 125 large pak choi, sliced into 2cm pieces 1000 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 125 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1000 tbsp peanut oil on until smoking Add 750 tbsp soy sauce, 250 tbsp black vinegar and garnishes Pour over hot oil
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