Prep: 3h
Cook: 3m
Serves: - 86 +
Ingredients
5733⅓ g flour 3440 ml water
Method
Mix 5733⅓ g flour with 2866 5/9 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:
86 tbsp soy sauce 28⅔ tbsp black vinegar 86 cloves garlic 43 cm ginger, julienned 28⅔ tbsp ground cumin 28⅔ tbsp chilli flakes 57⅓ spring onions, sliced 14⅓ large pak choi, sliced into 2cm pieces 114⅔ 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 14⅓ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 114⅔ tbsp peanut oil on until smoking Add 86 tbsp soy sauce, 28⅔ tbsp black vinegar and garnishes Pour over hot oil
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