Prep: 3h
Cook: 3m
Serves: - 929 +
Ingredients
61933⅓ g flour 37160 ml water
Method
Mix 61933⅓ g flour with 30965 3/7 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:
929 tbsp soy sauce 309⅔ tbsp black vinegar 929 cloves garlic 464½ cm ginger, julienned 309⅔ tbsp ground cumin 309⅔ tbsp chilli flakes 619⅓ spring onions, sliced 154⅚ large pak choi, sliced into 2cm pieces 1238⅔ 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 154⅚ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1238⅔ tbsp peanut oil on until smoking Add 929 tbsp soy sauce, 309⅔ tbsp black vinegar and garnishes Pour over hot oil
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