Prep: 3h
Cook: 3m
Serves: - 879 +
Ingredients
58600 g flour 35160 ml water
Method
Mix 58600 g flour with 29298⅚ 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:
879 tbsp soy sauce 293 tbsp black vinegar 879 cloves garlic 439½ cm ginger, julienned 293 tbsp ground cumin 293 tbsp chilli flakes 586 spring onions, sliced 146½ large pak choi, sliced into 2cm pieces 1172 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 146½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1172 tbsp peanut oil on until smoking Add 879 tbsp soy sauce, 293 tbsp black vinegar and garnishes Pour over hot oil
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