Prep: 3h
Cook: 3m
Serves: - 789 +
Ingredients
52600 g flour 31560 ml water
Method
Mix 52600 g flour with 26298 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:
789 tbsp soy sauce 263 tbsp black vinegar 789 cloves garlic 394½ cm ginger, julienned 263 tbsp ground cumin 263 tbsp chilli flakes 526 spring onions, sliced 131½ large pak choi, sliced into 2cm pieces 1052 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 131½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1052 tbsp peanut oil on until smoking Add 789 tbsp soy sauce, 263 tbsp black vinegar and garnishes Pour over hot oil
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