Prep: 3h
Cook: 3m
Serves: - 969 +
Ingredients
64600 g flour 38760 ml water
Method
Mix 64600 g flour with 32298 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:
969 tbsp soy sauce 323 tbsp black vinegar 969 cloves garlic 484½ cm ginger, julienned 323 tbsp ground cumin 323 tbsp chilli flakes 646 spring onions, sliced 161½ large pak choi, sliced into 2cm pieces 1292 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 161½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1292 tbsp peanut oil on until smoking Add 969 tbsp soy sauce, 323 tbsp black vinegar and garnishes Pour over hot oil
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