I love Mee Rebus. It’s a noodle dish with a spicy sweet potato gravy. A teensy few Melbourne restaurants make it (it’s Malaysian/Singaporean/Indonesian), so I usually make it myself. There are more complex, authentic recipes, and I usually make one of those. But last night I decided to underthink it and made this variation. Everyone at my table LOVED it. I could have made TWICE as much! Win!
I first tasted Mee Rebus at the old Penang Coffee House in Hawthorn and I was hooked. It’s meant to have boiled egg as a garnish, but I find that a little too rich. YOU might like it though, so add halved or quartered boiled eggs, if you would like to!
Mee Rebus is a satisfying, sloopy, wriggly, spicy, delicious tumble of comfort in a bowl. I think you should make this!
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Pip’s Mee Rebus
serves 4
Ingredients
A slosh of oil
1 sweet potato, peeled and thinly sliced
1 onion, finely diced
1 clove of garlic, finely diced
1 tablespoon of curry powder : I use this one
a slosh of soy
1 tsp of white pepper
1 cup or so of coconut milk
1 cup of chicken stock (or vegetable stock)
1 packet of noodles : around 250g (the fresh, thickish yellow ones) : soaked in boiling water for a few minutes
1 handful of sliced fried tofu
1 handful of baby spinach
1 handful of bean shoots
Garnish
Fried shallots (from a packet!)
Lemon
Coriander
Optional :: sliced fish cake, sliced cooked chicken, sliced cooked potatoes
Slosh the oil into a large fry pan or wok. When it’s nice and hot, add the onions and stir fry for a minute or so. Next add the garlic and sweet potato. Toss well and lower the heat (to very low). Put a lid on the pan (or some foil!) and let it simmer for 15 minutes until the sweet potato is soft. Remove the lid and mash the potato in the pan with the onions and garlic. Add the curry powder and the soy and white pepper. Add the stock and mix and mash until you have a puree. Now add the coconut milk and mix well. Then toss in the tofu and any of the optional ingredients. Cook for a minute and then add the noodles. Toss well. Finally add the spinach and bean shoots and toss again.
Spoon into bowls and garnish with coriander, fried shallots and a squeeze of lemon. You can add some chili too, if you like it spicy!
Yum!
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Oh em eff gee! Sooooo diiiiiiivine! Cooked this last night. Used rice noodles, the type you'd use for pad thai (cos that's what I had in the fridge), and added fresh chilli. Yummy yummy yummy – def going to become a favourite!!
Hiya, we made this on Friday night and it was just bloomin delicious, thank you for the recipe, I think it's going to become one of our favourites.
Emma x
thanks for the recipe! it was delicious- the perfect company for my "i miss melbourne" mood!
hi pip,
i followed your recipe & whipped this up last night. so quick, easy & incredibly tasty! thanks.
love ya work! 🙂
X
Yum town! I used to love Penang Coffee House too – such a cool joint of authenticity! Thanks for your recipe Pippy! Lemon is VERY nice on this dish. I think it helps cut the richness. Also, genuine fried shallots from the packet – a must!!!!!
ZOMG!!!!!
i cooked it tonight.
and I had to come back to tell EVERYONE how very good it was!
it was delicious.
soooooo delicious.
delicious in taste and delicious in all the memories it brought back to me.
thankyou Pip.
xxxx
As a lazy cook I tend to be drawn to easy versions of normally complicated dishes – and this definitely qualifies!
Y. to the UM! x
I've just had lunch but I'm HUNGRY all over again… YUMMERS!!
YUM!!!!!!
i love this dish as you know.
It reminds me of many moons ago when hubby & i were first going out and we would regularly frequent a little noodle bar for this very dish.
happy food memories.
I CAN'T wait to give it a whirl Pip.
xx