Prep: 3h
Cook: 3m
Serves: - 93 +
Ingredients
6200 g flour 3720 ml water
Method
Mix 6200 g flour with 3099⅞ 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:
93 tbsp soy sauce 31 tbsp black vinegar 93 cloves garlic 46½ cm ginger, julienned 31 tbsp ground cumin 31 tbsp chilli flakes 62 spring onions, sliced 15½ large pak choi, sliced into 2cm pieces 124 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 15½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 124 tbsp peanut oil on until smoking Add 93 tbsp soy sauce, 31 tbsp black vinegar and garnishes Pour over hot oil
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