Prep: 3h
Cook: 3m
Serves: - 993 +
Ingredients
66200 g flour 39720 ml water
Method
Mix 66200 g flour with 33098⅔ 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:
993 tbsp soy sauce 331 tbsp black vinegar 993 cloves garlic 496½ cm ginger, julienned 331 tbsp ground cumin 331 tbsp chilli flakes 662 spring onions, sliced 165½ large pak choi, sliced into 2cm pieces 1324 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 165½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1324 tbsp peanut oil on until smoking Add 993 tbsp soy sauce, 331 tbsp black vinegar and garnishes Pour over hot oil
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