Prep: 3h
Cook: 3m
Serves: - 918 +
Ingredients
61200 g flour 36720 ml water
Method
Mix 61200 g flour with 30598 7/9 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:
918 tbsp soy sauce 306 tbsp black vinegar 918 cloves garlic 459 cm ginger, julienned 306 tbsp ground cumin 306 tbsp chilli flakes 612 spring onions, sliced 153 large pak choi, sliced into 2cm pieces 1224 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 153 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1224 tbsp peanut oil on until smoking Add 918 tbsp soy sauce, 306 tbsp black vinegar and garnishes Pour over hot oil
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