Prep: 3h
Cook: 3m
Serves: - 819 +
Ingredients
54600 g flour 32760 ml water
Method
Mix 54600 g flour with 27298 10/11 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:
819 tbsp soy sauce 273 tbsp black vinegar 819 cloves garlic 409½ cm ginger, julienned 273 tbsp ground cumin 273 tbsp chilli flakes 546 spring onions, sliced 136½ large pak choi, sliced into 2cm pieces 1092 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 136½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1092 tbsp peanut oil on until smoking Add 819 tbsp soy sauce, 273 tbsp black vinegar and garnishes Pour over hot oil
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