Prep: 3h
Cook: 3m
Serves: - 815 +
Ingredients
54333⅓ g flour 32600 ml water
Method
Mix 54333⅓ g flour with 27165 7/12 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:
815 tbsp soy sauce 271⅔ tbsp black vinegar 815 cloves garlic 407½ cm ginger, julienned 271⅔ tbsp ground cumin 271⅔ tbsp chilli flakes 543⅓ spring onions, sliced 135⅚ large pak choi, sliced into 2cm pieces 1086⅔ 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 135⅚ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1086⅔ tbsp peanut oil on until smoking Add 815 tbsp soy sauce, 271⅔ tbsp black vinegar and garnishes Pour over hot oil
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