Prep: 3h
Cook: 3m
Serves: - 927 +
Ingredients
61800 g flour 37080 ml water
Method
Mix 61800 g flour with 30898 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:
927 tbsp soy sauce 309 tbsp black vinegar 927 cloves garlic 463½ cm ginger, julienned 309 tbsp ground cumin 309 tbsp chilli flakes 618 spring onions, sliced 154½ large pak choi, sliced into 2cm pieces 1236 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 154½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1236 tbsp peanut oil on until smoking Add 927 tbsp soy sauce, 309 tbsp black vinegar and garnishes Pour over hot oil
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