Prep: 3h
Cook: 3m
Serves: - 864 +
Ingredients
57600 g flour 34560 ml water
Method
Mix 57600 g flour with 28798 11/13 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:
864 tbsp soy sauce 288 tbsp black vinegar 864 cloves garlic 432 cm ginger, julienned 288 tbsp ground cumin 288 tbsp chilli flakes 576 spring onions, sliced 144 large pak choi, sliced into 2cm pieces 1152 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 144 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1152 tbsp peanut oil on until smoking Add 864 tbsp soy sauce, 288 tbsp black vinegar and garnishes Pour over hot oil
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