Prep: 3h
Cook: 3m
Serves: - 900 +
Ingredients
60000 g flour 36000 ml water
Method
Mix 60000 g flour with 29998⅘ 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:
900 tbsp soy sauce 300 tbsp black vinegar 900 cloves garlic 450 cm ginger, julienned 300 tbsp ground cumin 300 tbsp chilli flakes 600 spring onions, sliced 150 large pak choi, sliced into 2cm pieces 1200 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 150 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1200 tbsp peanut oil on until smoking Add 900 tbsp soy sauce, 300 tbsp black vinegar and garnishes Pour over hot oil
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