"Yellow noodles" typically refer to the chewy, yellow-tinted wheat noodles used in Chinese/Southeast Asian dishes like chowmein or Hokkienmee. The traditional yellow color comes from eggs or alkaline water (kansui), but for a fully vegan version, we'll skip eggs and use a touch of turmeric for that signature golden hue. This eggless dough is simple, chewy, and perfect for stir-fries, soups, or boiled dishes.
Yields about 4 servings (600g fresh noodles). No pasta machine required, but it helps!
Ingredients
400g (about 3 cups) all-purpose flour (or bread flour for more chew)
180-200ml water (adjust as needed)
1 tsp salt
½ tsp ground turmeric (for yellow color and subtle flavor)
Optional: ½ tsp baked baking soda (for extra springiness – bake regular baking soda at 120°C/250°F for 1 hour to make it more alkaline)
Instructions
Mix the dough: In a large bowl, combine flour, salt, turmeric (and baked baking soda if using). Gradually add water, mixing with chopsticks or a fork until a shaggy dough forms.
Knead: Turn onto a lightly floured surface and knead for 8-12 minutes until smooth and firm (it should bounce back slightly when poked). If too dry, add water 1 tsp at a time; if sticky, add flour. Cover and rest 30-60 minutes (or up to 2 hours for better texture).
Roll and cut: Divide dough into 4 portions. Roll one portion at a time (keep others covered) to about 1-2mm thick. Dust generously with flour (or cornstarch) to prevent sticking. Fold loosely into thirds and cut into strips (3-5mm wide for standard noodles). Unfold, toss in flour, and separate.
Pro tip: Use a pasta machine for uniform thickness – roll progressively thinner.
Cook: Boil a large pot of water (add salt optionally). Cook noodles in batches for 2-5 minutes until al dente (they'll float and feel chewy). Rinse under cold water, drain, and toss with a little oil to prevent sticking.
Tips
Store uncooked noodles (flour-dusted) in the fridge for 2 days or freeze for up to 1 month.
For bouncier "ramen-style" yellow noodles, increase baked baking soda to 1 tsp.
Use in vegan stir-fries (add veggies, tofu, and soy sauce), soups, or cold salads.
Fresh homemade noodles taste way better than store-bought – chewy, flavorful, and no additives!
