Prep: 3h
Cook: 3m
Serves: - 921 +
Ingredients
61400 g flour 36840 ml water
Method
Mix 61400 g flour with 30698 10/13 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:
921 tbsp soy sauce 307 tbsp black vinegar 921 cloves garlic 460½ cm ginger, julienned 307 tbsp ground cumin 307 tbsp chilli flakes 614 spring onions, sliced 153½ large pak choi, sliced into 2cm pieces 1228 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 153½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1228 tbsp peanut oil on until smoking Add 921 tbsp soy sauce, 307 tbsp black vinegar and garnishes Pour over hot oil
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