Prep: 3h
Cook: 3m
Serves: - 96 +
Ingredients
6400 g flour 3840 ml water
Method
Mix 6400 g flour with 3199⅞ 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:
96 tbsp soy sauce 32 tbsp black vinegar 96 cloves garlic 48 cm ginger, julienned 32 tbsp ground cumin 32 tbsp chilli flakes 64 spring onions, sliced 16 large pak choi, sliced into 2cm pieces 128 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 16 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 128 tbsp peanut oil on until smoking Add 96 tbsp soy sauce, 32 tbsp black vinegar and garnishes Pour over hot oil
Name: