Prep: 3h
Cook: 3m
Serves: - 78 +
Ingredients
5200 g flour 3120 ml water
Method
Mix 5200 g flour with 2599 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:
78 tbsp soy sauce 26 tbsp black vinegar 78 cloves garlic 39 cm ginger, julienned 26 tbsp ground cumin 26 tbsp chilli flakes 52 spring onions, sliced 13 large pak choi, sliced into 2cm pieces 104 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 13 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 104 tbsp peanut oil on until smoking Add 78 tbsp soy sauce, 26 tbsp black vinegar and garnishes Pour over hot oil
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