Prep: 3h
Cook: 3m
Serves: - 902 +
Ingredients
60133⅓ g flour 36080 ml water
Method
Mix 60133⅓ g flour with 30065 6/13 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:
902 tbsp soy sauce 300⅔ tbsp black vinegar 902 cloves garlic 451 cm ginger, julienned 300⅔ tbsp ground cumin 300⅔ tbsp chilli flakes 601⅓ spring onions, sliced 150⅓ large pak choi, sliced into 2cm pieces 1202⅔ 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 150⅓ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1202⅔ tbsp peanut oil on until smoking Add 902 tbsp soy sauce, 300⅔ tbsp black vinegar and garnishes Pour over hot oil
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