Prep: 3h
Cook: 3m
Serves: - 852 +
Ingredients
56800 g flour 34080 ml water
Method
Mix 56800 g flour with 28398 13/15 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:
852 tbsp soy sauce 284 tbsp black vinegar 852 cloves garlic 426 cm ginger, julienned 284 tbsp ground cumin 284 tbsp chilli flakes 568 spring onions, sliced 142 large pak choi, sliced into 2cm pieces 1136 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 142 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1136 tbsp peanut oil on until smoking Add 852 tbsp soy sauce, 284 tbsp black vinegar and garnishes Pour over hot oil
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