Prep: 3h
Cook: 3m
Serves: - 795 +
Ingredients
53000 g flour 31800 ml water
Method
Mix 53000 g flour with 26498 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:
795 tbsp soy sauce 265 tbsp black vinegar 795 cloves garlic 397½ cm ginger, julienned 265 tbsp ground cumin 265 tbsp chilli flakes 530 spring onions, sliced 132½ large pak choi, sliced into 2cm pieces 1060 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 132½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1060 tbsp peanut oil on until smoking Add 795 tbsp soy sauce, 265 tbsp black vinegar and garnishes Pour over hot oil
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