Prep: 3h
Cook: 3m
Serves: - 768 +
Ingredients
51200 g flour 30720 ml water
Method
Mix 51200 g flour with 25599 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:
768 tbsp soy sauce 256 tbsp black vinegar 768 cloves garlic 384 cm ginger, julienned 256 tbsp ground cumin 256 tbsp chilli flakes 512 spring onions, sliced 128 large pak choi, sliced into 2cm pieces 1024 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 128 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1024 tbsp peanut oil on until smoking Add 768 tbsp soy sauce, 256 tbsp black vinegar and garnishes Pour over hot oil
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