Prep: 3h
Cook: 3m
Serves: - 801 +
Ingredients
53400 g flour 32040 ml water
Method
Mix 53400 g flour with 26698 14/15 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:
801 tbsp soy sauce 267 tbsp black vinegar 801 cloves garlic 400½ cm ginger, julienned 267 tbsp ground cumin 267 tbsp chilli flakes 534 spring onions, sliced 133½ large pak choi, sliced into 2cm pieces 1068 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 133½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1068 tbsp peanut oil on until smoking Add 801 tbsp soy sauce, 267 tbsp black vinegar and garnishes Pour over hot oil
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