Mee Rebus

Name: Mee Rebus
Total time: 20 min
Yield: 5 servings
Cuisine: Malaysian
Ingredients: 1 pack yellow noodles; 200 g beansprouts; 8 piece dried red chillies; 0.5 tbsp ground coriander; 0.5 tsp fennel seeds; 0.5 tsp ground cumin; 10 piece shallots, chopped; 0.5 tsp ground turmeric; 2 cm ginger; 1 tbsp cooking oil; 1 piece cinnamon stick; 350 g sweet potatoes, steamed and mashed; 1650 ml chicken stock; 240 ml prawn stock; 1 tbsp tamarind concentrate; 120 ml coconut milk; 1 tsp salt; 5 piece hard-boiled eggs, halved; 200 g fried beancurd, sliced; 5 piece prawn fritters; 2 tbsp fried shallots; 2 piece limes; 1 cup lettuce, shredded

Mee Rebus is a Malaysian dish of yellow noodles coated in a rich, spicy, and flavorful potato-based gravy. It's topped with crispy prawn fritters, fried beancurd, and hard-boiled eggs, just like it's served by Mamak hawkers in Penang, Malaysia.

20 min 5 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

310

Calories

13g

Protein

39g

Carbs

12g

Fat

Scale recipe

5 servings

Original recipe

Ingredients23 items

Produce

🌱beansprouts200 g

🧅shallots, chopped10 piece

🫚ginger2 cm

🍠sweet potatoes, steamed and mashed350 g

🍋limes2 piece

🥬lettuce, shredded1 cup

Seafood

🦐prawn stock240 ml

🍤prawn fritters5 piece

Dairy

🥚hard-boiled eggs, halved5 piece

Pantry

🍜yellow noodles1 pack

🛢️cooking oil1 tbsp

🥣chicken stock1650 ml

🫙tamarind concentrate1 tbsp

🥥coconut milk120 ml

🧅fried shallots2 tbsp

Spices

🌶️dried red chillies8 piece

🌿ground coriander½ tbsp

🌿fennel seeds½ tsp

🌿ground cumin½ tsp

🌿ground turmeric½ tsp

🟫cinnamon stick1 piece

🧂salt1 tsp

Other

🍢fried beancurd, sliced200 g

Instructions

1
Soak the dried red chillies in hot water until softened, then drain.
2
Blend the softened chillies with the ground coriander, fennel seeds, ground cumin, chopped shallots, ground turmeric, and ginger into a smooth spice paste using a food processor or blender; set aside.
3
Tip: the spice paste can be made up to 3 days ahead and kept in the fridge until you're ready to cook.
4
Peel, steam, and mash the sweet potatoes until smooth — orange-fleshed sweet potatoes give the best gravy texture and thickening; purple or white-fleshed varieties won't thicken the gravy as well.
5
Blanch the yellow noodles and beansprouts, then set aside for serving.
6
Hard-boil the eggs, then shell and halve them for garnish.
7
Heat the cooking oil in a pan over medium heat.
8
Add the cinnamon stick and the blended spice paste; cook, stirring, until fragrant and aromatic.
9
Loosen the mashed sweet potatoes by stirring in about 2 cups (480 ml) of the chicken stock until smooth.
10
Add the loosened sweet potato mixture into the pan with the spice paste.
11
Pour in the remaining chicken stock and the prawn stock, stirring to combine with the spice paste.
12
Bring to a simmer and cook for 15 minutes, stirring occasionally, so the flavors blend and the gravy develops a rich, aromatic finish.
15:00 timer
13
Stir in the tamarind concentrate and coconut milk, then continue simmering until the gravy thickens enough to coat the noodles without being too heavy — add a splash more stock or coconut milk if it's too thick, or simmer a little longer if too thin.
14
Season the gravy with salt to taste.
15
Divide the blanched noodles and beansprouts among serving bowls.
16
Ladle the hot gravy generously over the noodles.
17
Garnish with the hard-boiled eggs, prawn fritters, sliced fried beancurd, fried shallots, shredded lettuce, and a squeeze of lime.
18
Serve immediately while hot.

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CuisineMalaysian