Prep: 3h
Cook: 3m
Serves: - 877 +
Ingredients
58466⅔ g flour 35080 ml water
Method
Mix 58466⅔ g flour with 29232⅙ 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:
877 tbsp soy sauce 292⅓ tbsp black vinegar 877 cloves garlic 438½ cm ginger, julienned 292⅓ tbsp ground cumin 292⅓ tbsp chilli flakes 584⅔ spring onions, sliced 146⅙ large pak choi, sliced into 2cm pieces 1169⅓ 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 146⅙ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1169⅓ tbsp peanut oil on until smoking Add 877 tbsp soy sauce, 292⅓ tbsp black vinegar and garnishes Pour over hot oil
Name: