Prep: 3h
Cook: 3m
Serves: - 975 +
Ingredients
65000 g flour 39000 ml water
Method
Mix 65000 g flour with 32498 7/10 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:
975 tbsp soy sauce 325 tbsp black vinegar 975 cloves garlic 487½ cm ginger, julienned 325 tbsp ground cumin 325 tbsp chilli flakes 650 spring onions, sliced 162½ large pak choi, sliced into 2cm pieces 1300 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 162½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1300 tbsp peanut oil on until smoking Add 975 tbsp soy sauce, 325 tbsp black vinegar and garnishes Pour over hot oil
Name: