Prep: 3h
Cook: 3m
Serves: - 839 +
Ingredients
55933⅓ g flour 33560 ml water
Method
Mix 55933⅓ g flour with 27965 6/11 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:
839 tbsp soy sauce 279⅔ tbsp black vinegar 839 cloves garlic 419½ cm ginger, julienned 279⅔ tbsp ground cumin 279⅔ tbsp chilli flakes 559⅓ spring onions, sliced 139⅚ large pak choi, sliced into 2cm pieces 1118⅔ 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 139⅚ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1118⅔ tbsp peanut oil on until smoking Add 839 tbsp soy sauce, 279⅔ tbsp black vinegar and garnishes Pour over hot oil
Name: