Prep: 3h
Cook: 3m
Serves: - 861 +
Ingredients
57400 g flour 34440 ml water
Method
Mix 57400 g flour with 28698 6/7 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:
861 tbsp soy sauce 287 tbsp black vinegar 861 cloves garlic 430½ cm ginger, julienned 287 tbsp ground cumin 287 tbsp chilli flakes 574 spring onions, sliced 143½ large pak choi, sliced into 2cm pieces 1148 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 143½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1148 tbsp peanut oil on until smoking Add 861 tbsp soy sauce, 287 tbsp black vinegar and garnishes Pour over hot oil
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