Prep: 3h
Cook: 3m
Serves: - 916 +
Ingredients
61066⅔ g flour 36640 ml water
Method
Mix 61066⅔ g flour with 30532 1/9 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:
916 tbsp soy sauce 305⅓ tbsp black vinegar 916 cloves garlic 458 cm ginger, julienned 305⅓ tbsp ground cumin 305⅓ tbsp chilli flakes 610⅔ spring onions, sliced 152⅔ large pak choi, sliced into 2cm pieces 1221⅓ 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 152⅔ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1221⅓ tbsp peanut oil on until smoking Add 916 tbsp soy sauce, 305⅓ tbsp black vinegar and garnishes Pour over hot oil
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