N5 Yellow Noodle Recipe

Prepare noodles

If using dried flat yellow noodles, cook in boiling salted water according to package until just al dente (usually 6–8 minutes). If using fresh, separate gently and blanch 30–60 seconds. Drain well and toss with 1 teaspoon oil to prevent sticking. Set aside.

Scramble eggs

Heat a large wok or nonstick skillet over medium-high heat. Add 1 teaspoon neutral oil. Beat the 2 eggs with the 1/4 tsp salt, then pour into the hot pan and quickly scramble until just set but still tender, about 30–45 seconds. Transfer eggs to a plate and set aside.

Slice the yellow onion into thin wedges or strips to yield about 1 cup. Slice green onions on a diagonal and trim bean sprouts. Mince garlic and ginger.

Return the wok to high heat. Add the remaining 1 tbsp neutral oil and swirl to coat. When shimmering, add the sliced yellow onion and stir-fry 1–2 minutes until softened and slightly translucent. Add minced garlic and ginger and stir-fry 20–30 seconds until fragrant, taking care not to burn.

Add the bean sprouts and most of the sliced green onions (reserve a small amount for garnish). Stir-fry 30–45 seconds just to heat through — you want the sprouts to remain crunchy.

Push the vegetables to one side of the wok to create a flat hot surface. Add the curry powder to the hot oil in the cleared area and toast briefly (~10–15 seconds) until aromatic. This blooms the spice.

Add the cooked noodles to the wok. Pour the light soy sauce, dark soy sauce (if using), and oyster sauce evenly over the noodles. Toss ingredients together using tongs or two spatulas so the sauces and curry coat the noodles and vegetables. Stir-fry 1–2 minutes, pressing and tossing gently so noodles heat through and pick up color from the curry and soy.

Return the scrambled eggs to the wok and break them into bite-sized pieces as you fold them through the noodles. Add sesame oil, sugar, and white/black pepper. Taste and adjust seasoning with up to 1 tsp more soy or a pinch more salt if needed.

Turn off the heat and fold in the remaining green onions. Transfer to a serving platter.

In a small bowl or saucepan, whisk together the rice vinegar, ketchup, brown sugar, water, cornstarch, and a pinch of salt until smooth and cornstarch is fully dissolved.

Place the sauce in a small saucepan over medium heat and bring to a gentle simmer, whisking constantly until it thickens slightly (about 1–2 minutes). Remove from heat. Alternatively, microwave the mixture in a microwave-safe bowl in 20-second bursts, whisking between, until slightly thickened.

Serve the sweet & sour sauce on the side in a small ramekin so diners can add to taste.

Plate the N5 Yellow Noodle and garnish with the reserved sliced green onions. Offer the sweet & sour ramekin alongside. Serve immediately while hot.