Prep: 3h
Cook: 3m
Serves: - 996 +
Ingredients
66400 g flour 39840 ml water
Method
Mix 66400 g flour with 33198⅔ 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:
996 tbsp soy sauce 332 tbsp black vinegar 996 cloves garlic 498 cm ginger, julienned 332 tbsp ground cumin 332 tbsp chilli flakes 664 spring onions, sliced 166 large pak choi, sliced into 2cm pieces 1328 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 166 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1328 tbsp peanut oil on until smoking Add 996 tbsp soy sauce, 332 tbsp black vinegar and garnishes Pour over hot oil
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