Prep: 3h
Cook: 3m
Serves: - 80 +
Ingredients
5333⅓ g flour 3200 ml water
Method
Mix 5333⅓ g flour with 2666 9/16 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:
80 tbsp soy sauce 26⅔ tbsp black vinegar 80 cloves garlic 40 cm ginger, julienned 26⅔ tbsp ground cumin 26⅔ tbsp chilli flakes 53⅓ spring onions, sliced 13⅓ large pak choi, sliced into 2cm pieces 106⅔ 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 13⅓ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 106⅔ tbsp peanut oil on until smoking Add 80 tbsp soy sauce, 26⅔ tbsp black vinegar and garnishes Pour over hot oil
Name: