Prep: 3h
Cook: 3m
Serves: - 777 +
Ingredients
51800 g flour 31080 ml water
Method
Mix 51800 g flour with 25898 15/16 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:
777 tbsp soy sauce 259 tbsp black vinegar 777 cloves garlic 388½ cm ginger, julienned 259 tbsp ground cumin 259 tbsp chilli flakes 518 spring onions, sliced 129½ large pak choi, sliced into 2cm pieces 1036 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 129½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1036 tbsp peanut oil on until smoking Add 777 tbsp soy sauce, 259 tbsp black vinegar and garnishes Pour over hot oil
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