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Mee Rebus (Noodle Soup with Spicy Gravy)

Malaysian Mee Rebus (Noodle Soup with Spicy Gravy)

A rich, spicy sweet noodle dish laced with mashed sweet potatoes and a blend of aromatic spices, a beloved staple from Malaysian hawker stalls.
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Prep Time 25 minutes
Cook Time 40 minutes
Course Main Dishes
Cuisine Malaysian
Servings 4
Calories 664 kcal

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.

Nutrition

Serving: 1Calories: 664kcalCarbohydrates: 95gProtein: 29gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 177mgSodium: 652mgPotassium: 611mgFiber: 8gSugar: 10gVitamin A: 4406IUVitamin C: 43mgCalcium: 219mgIron: 5mg
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