- View
Brief overview
Mee Rebus is one of those dishes that manages to be deeply comforting while still bursting with complexity. Commonly found at hawker stalls across Malaysia, it’s a dish that speaks of home cooked warmth, yet carries the depth of layered spices and textures.
The name simply means “boiled noodles” in Malay, but don’t let that modest title fool you. This is a dish that delivers big flavours, satisfying both hunger and curiosity in equal measure.
Whether served in bustling street markets or made lovingly at home, Mee Rebus is a reminder of how Malaysia’s culinary traditions make everyday meals feel like something special.
What Is Mee Rebus?
Mee Rebus is a noodle dish served in a thick, spiced gravy that clings to every strand. Typically made with yellow egg noodles, the dish is ladled with a sweet savoury sauce, then topped with an assortment of garnishes that add texture and brightness.
At first glance, it might look like a simple bowl of noodles, but dig in and you’ll quickly realise there’s nothing ordinary about it. The gravy is the soul of the dish, rich and slightly tangy, with the kind of depth that only comes from a careful blend of spices and slow simmering.
Mee Rebus isn’t just popular in Malaysia, versions of it can also be found in Singapore and Indonesia, but each region puts its own spin on it. In Malaysia, especially, it’s known for its slightly thicker, potato enriched gravy that turns the dish into a proper meal rather than just a quick bite.
Ingredients and Taste
The key to a good Mee Rebus lies in the gravy. It’s typically made from a base of blended sweet potatoes, which give it a natural thickness and subtle sweetness.
To that, cooks add fermented soybeans, dried shrimp or anchovy stock, and an aromatic mix of curry powder, garlic, shallots, and chillies. The result is a sauce that’s sweet, spicy, and savoury all at once, with a velvety texture that clings beautifully to the noodles.
The noodles themselves are thick yellow egg noodles, firm and springy, offering a satisfying chew. Toppings vary slightly depending on region and vendor, but commonly include boiled egg halves, crispy fried shallots, green chillies, tofu puffs, bean sprouts, and a squeeze of lime.
Some versions add a dollop of sambal or a few pieces of prawn for extra flavour. Each spoonful gives you a little bit of everything, a creamy, spicy gravy balanced by fresh, crunchy toppings and the soft richness of the egg and tofu.
A Taste of History
While the origins of Mee Rebus aren’t pinned to a single spot on the map, it is widely believed to have been shaped by the Indian Muslim and Malay communities, with contributions from Chinese culinary influences as well.
The use of curry spices hints at Indian heritage, while the thick sweet potato based gravy and choice of noodles reflect local Malay and Chinese preferences.
Over time, Mee Rebus became a familiar presence not just at home kitchens but at roadside warungs and urban food courts. What makes it such an enduring favourite is its ability to bring together Malaysia’s multicultural flavours in a bowl that feels personal yet communal.
It’s the kind of dish that adapts slightly from town to town, but always carries the same heart. Mee Rebus is more than just a bowl of noodles in gravy, it’s a reflection of Malaysia’s love for bold, satisfying, deeply rooted food traditions.
How To Make Mee Rebus
Ingredients
For the Gravy:
- 2 tbsp cooking oil
- 3 cloves garlic, minced
- 2 shallots, sliced
- 2 red chillies, deseeded and sliced
- 1 tsp fermented soybean paste (taucu)
- 100g sweet potatoes, peeled and boiled until soft
- 2 tbsp curry powder
- 1 tsp chilli powder
- 500ml chicken or vegetable stock
- 2 tbsp cornflour, mixed with 2 tbsp water
- 1 tsp sugar
- Salt to taste
For the Noodles and Toppings:
- 400g yellow egg noodles
- 2 hard-boiled eggs, halved
- 1 block firm tofu, sliced and fried
- 100g bean sprouts, blanched
- 2 tbsp fried shallots
- 1 green chilli, thinly sliced
- ½ lime, cut into wedges
- Fresh coriander leaves (optional)
Instructions
Step 1/10
To begin, prepare the spice base. Heat the cooking oil in a medium saucepan over medium heat. Sauté the minced garlic, sliced shallots, and red chillies until soft and fragrant, about 3–4 minutes. Stir often to avoid browning the garlic.
Step 2/10
Continue by adding the fermented soybean paste and stir for a further minute. This paste adds umami depth, so ensure it is fully integrated into the aromatics before proceeding to the next step.
Step 3/10
Add the curry powder and chilli powder. Cook the spices gently, stirring continuously to prevent burning. Toasting the spices for 1–2 minutes will intensify their aroma and flavour.
Step 4/10
Mash the boiled sweet potatoes until smooth and stir them into the pot. The mashed sweet potato not only thickens the gravy but also gives Mee Rebus its signature sweetness and silky texture.
Step 5/10
Pour in the chicken or vegetable stock, stirring thoroughly to combine. Bring to a gentle simmer and let it cook for 10–12 minutes, allowing the flavours to meld. Stir occasionally to prevent sticking.
Step 6/10
Add the cornflour slurry gradually while stirring to thicken the gravy. Simmer for another 5 minutes until the sauce achieves a rich, velvety consistency. Adjust with sugar and salt to taste, the balance should be spicy, sweet, and slightly savoury.
Step 7/10
While the gravy simmers, bring another pot of water to the boil. Blanch the yellow noodles for 1–2 minutes to remove excess oil and soften slightly. Drain well and divide evenly among four serving bowls.
Step 8/10
Top the noodles with halved boiled eggs, fried tofu slices, and a generous handful of blanched bean sprouts. These components add texture and contrast to the silky gravy.
Step 9/10
Ladle the hot gravy generously over each bowl, covering the noodles and toppings. Be sure to stir the gravy before serving to ensure even distribution of the sweet potato mash and spices.
Final Step/10
Garnish with fried shallots, sliced green chilli, a wedge of lime, and fresh coriander if desired. Serve immediately while hot. A light squeeze of lime brightens the dish and balances the richness of the gravy.
Cooking Tips for Perfect Mee Rebus
- Use ripe, orange fleshed sweet potatoes for a deeper colour and natural sweetness that defines traditional Mee Rebus.
- Don’t skip the taucu (fermented soybean paste) — it’s essential for the dish’s umami base. If unavailable, a small amount of miso paste can be used as a substitute.
- Balance is key — taste and adjust the gravy before serving. Add sugar or salt sparingly and incrementally.
- Fry the tofu until golden brown and slightly crisp for texture contrast against the soft noodles and gravy.
- Blanch the bean sprouts briefly to retain their crunch while removing any raw bitterness.
- Use fresh yellow egg noodles, not overly oily ones. Rinse well after blanching to separate them properly.
- Serve immediately after assembling, as the noodles will soak up the gravy quickly and become overly soft.
Malaysian Mee Rebus (Noodle Soup with Spicy Gravy)
Equipment
- Medium saucepan or wok
- Wooden spoon or silicone spatula
- Potato masher or fork
- Small mixing bowl
- Large pot
- Slotted spoon or tongs
- Colander or sieve
- Frying pan
- Kitchen paper or towel-lined plate
- 4 Soup bowls
- Ladle
- Knife and cutting board
- Measuring cups
- Measuring spoons
Ingredients
For the Gravy:
- 2 tbsp cooking oil
- 3 cloves garlic minced
- 2 shallots sliced
- 2 red chillies deseeded and sliced
- 1 tsp fermented soybean paste taucu
- 100 g sweet potatoes peeled and boiled until soft
- 2 tbsp curry powder
- 1 tsp chilli powder
- 500 ml chicken or vegetable stock
- 2 tbsp cornflour mixed with 2 tbsp water
- 1 tsp sugar
- Salt to taste
For the Noodles and Toppings:
- 400 g yellow egg noodles
- 2 hard-boiled eggs halved
- 1 block firm tofu sliced and fried
- 100 g bean sprouts blanched
- 2 tbsp fried shallots
- 1 green chilli thinly sliced
- ½ lime cut into wedges
- Fresh coriander leaves optional
Instructions
- To begin, prepare the spice base. Heat the cooking oil in a medium saucepan over medium heat. Sauté the minced garlic, sliced shallots, and red chillies until soft and fragrant, about 3–4 minutes. Stir often to avoid browning the garlic.
- Continue by adding the fermented soybean paste and stir for a further minute. This paste adds umami depth, so ensure it is fully integrated into the aromatics before proceeding to the next step.
- Add the curry powder and chilli powder. Cook the spices gently, stirring continuously to prevent burning. Toasting the spices for 1–2 minutes will intensify their aroma and flavour.
- Mash the boiled sweet potatoes until smooth and stir them into the pot. The mashed sweet potato not only thickens the gravy but also gives Mee Rebus its signature sweetness and silky texture.
- Pour in the chicken or vegetable stock, stirring thoroughly to combine. Bring to a gentle simmer and let it cook for 10–12 minutes, allowing the flavours to meld. Stir occasionally to prevent sticking.
- Add the cornflour slurry gradually while stirring to thicken the gravy. Simmer for another 5 minutes until the sauce achieves a rich, velvety consistency. Adjust with sugar and salt to taste, the balance should be spicy, sweet, and slightly savoury.
- While the gravy simmers, bring another pot of water to the boil. Blanch the yellow noodles for 1–2 minutes to remove excess oil and soften slightly. Drain well and divide evenly among four serving bowls.
- Top the noodles with halved boiled eggs, fried tofu slices, and a generous handful of blanched bean sprouts. These components add texture and contrast to the silky gravy.
- Ladle the hot gravy generously over each bowl, covering the noodles and toppings. Be sure to stir the gravy before serving to ensure even distribution of the sweet potato mash and spices.
- Garnish with fried shallots, sliced green chilli, a wedge of lime, and fresh coriander if desired. Serve immediately while hot. A light squeeze of lime brightens the dish and balances the richness of the gravy.
