Prep: 3h
Cook: 3m
Serves: - 894 +
Ingredients
59600 g flour 35760 ml water
Method
Mix 59600 g flour with 29798 13/16 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:
894 tbsp soy sauce 298 tbsp black vinegar 894 cloves garlic 447 cm ginger, julienned 298 tbsp ground cumin 298 tbsp chilli flakes 596 spring onions, sliced 149 large pak choi, sliced into 2cm pieces 1192 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 149 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1192 tbsp peanut oil on until smoking Add 894 tbsp soy sauce, 298 tbsp black vinegar and garnishes Pour over hot oil
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