Prep: 3h
Cook: 3m
Serves: - 84 +
Ingredients
5600 g flour 3360 ml water
Method
Mix 5600 g flour with 2799 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:
84 tbsp soy sauce 28 tbsp black vinegar 84 cloves garlic 42 cm ginger, julienned 28 tbsp ground cumin 28 tbsp chilli flakes 56 spring onions, sliced 14 large pak choi, sliced into 2cm pieces 112 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 14 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 112 tbsp peanut oil on until smoking Add 84 tbsp soy sauce, 28 tbsp black vinegar and garnishes Pour over hot oil
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