Prep: 3h
Cook: 3m
Serves: - 837 +
Ingredients
55800 g flour 33480 ml water
Method
Mix 55800 g flour with 27898 8/9 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:
837 tbsp soy sauce 279 tbsp black vinegar 837 cloves garlic 418½ cm ginger, julienned 279 tbsp ground cumin 279 tbsp chilli flakes 558 spring onions, sliced 139½ large pak choi, sliced into 2cm pieces 1116 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 139½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1116 tbsp peanut oil on until smoking Add 837 tbsp soy sauce, 279 tbsp black vinegar and garnishes Pour over hot oil
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