Prep: 3h
Cook: 3m
Serves: - 924 +
Ingredients
61600 g flour 36960 ml water
Method
Mix 61600 g flour with 30798 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:
924 tbsp soy sauce 308 tbsp black vinegar 924 cloves garlic 462 cm ginger, julienned 308 tbsp ground cumin 308 tbsp chilli flakes 616 spring onions, sliced 154 large pak choi, sliced into 2cm pieces 1232 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 154 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1232 tbsp peanut oil on until smoking Add 924 tbsp soy sauce, 308 tbsp black vinegar and garnishes Pour over hot oil
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