Prep: 3h
Cook: 3m
Serves: - 951 +
Ingredients
63400 g flour 38040 ml water
Method
Mix 63400 g flour with 31698 11/15 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:
951 tbsp soy sauce 317 tbsp black vinegar 951 cloves garlic 475½ cm ginger, julienned 317 tbsp ground cumin 317 tbsp chilli flakes 634 spring onions, sliced 158½ large pak choi, sliced into 2cm pieces 1268 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 158½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1268 tbsp peanut oil on until smoking Add 951 tbsp soy sauce, 317 tbsp black vinegar and garnishes Pour over hot oil
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