Prep: 3h
Cook: 3m
Serves: - 897 +
Ingredients
59800 g flour 35880 ml water
Method
Mix 59800 g flour with 29898⅘ 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:
897 tbsp soy sauce 299 tbsp black vinegar 897 cloves garlic 448½ cm ginger, julienned 299 tbsp ground cumin 299 tbsp chilli flakes 598 spring onions, sliced 149½ large pak choi, sliced into 2cm pieces 1196 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 149½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1196 tbsp peanut oil on until smoking Add 897 tbsp soy sauce, 299 tbsp black vinegar and garnishes Pour over hot oil
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