Prep: 3h
Cook: 3m
Serves: - 966 +
Ingredients
64400 g flour 38640 ml water
Method
Mix 64400 g flour with 32198 5/7 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:
966 tbsp soy sauce 322 tbsp black vinegar 966 cloves garlic 483 cm ginger, julienned 322 tbsp ground cumin 322 tbsp chilli flakes 644 spring onions, sliced 161 large pak choi, sliced into 2cm pieces 1288 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 161 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1288 tbsp peanut oil on until smoking Add 966 tbsp soy sauce, 322 tbsp black vinegar and garnishes Pour over hot oil
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