Entree: Malaysia – Malay Peninsula – Mee Rebus (Yellow egg noodles served in a spicy-sweet potato and peanut gravy with boiled eggs and garnishes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 oz (340 g) fresh yellow egg noodles
- 4 large eggs, approx. 1 3/4 oz (50 g) each (7 oz (200 g)), hard-boiled and halved
- 1 lb (450 g) sweet potato, peeled and diced
- 6 oz (170 g) russet potato, peeled and diced
- 1/4 cup (35 g) roasted peanuts, ground
- 1 medium onion, chopped, about 6 oz (170 g)
- 3 cloves garlic, chopped (5/16 oz (9 g))
- 3 red chilies, seeded and chopped (approx. 5/8 oz (18 g))
- 1 tbsp (8 g) curry powder
- 1 tbsp (15 g) belacan (shrimp paste), toasted
- 1 tbsp (15 ml) tamarind paste
- 1 tbsp (15 ml) kecap manis or sweet soy sauce
- 1 tbsp (12 g) palm sugar or brown sugar
- 1/2 cup (120 ml) coconut milk
- 4 cups (960 ml) chicken or vegetable stock
- 2 tbsp (30 ml) vegetable oil
- Salt, to taste
- 2 cups (100 g) bean sprouts, blanched
- 2 scallions, thinly sliced (approx. 11/16 oz (20 g))
- 1/4 cup (35 g) fried shallots for garnish
- 2 tbsp (30 ml) lime juice and lime wedges for serving
- Sliced green chilies for garnish (optional)

Show original ingredient measurements

- 12 oz (340 g) fresh yellow egg noodles
- 4 large eggs, approx. 50 g each (200 g), hard-boiled and halved
- 1 lb (450 g) sweet potato, peeled and diced
- 6 oz (170 g) russet potato, peeled and diced
- 1/4 cup (35 g) roasted peanuts, ground
- 1 medium onion, chopped, about 6 oz (170 g)
- 3 cloves garlic, chopped (9 g)
- 3 red chilies, seeded and chopped (approx. 18 g)
- 1 tbsp (8 g) curry powder
- 1 tbsp (15 g) belacan (shrimp paste), toasted
- 1 tbsp (15 ml) tamarind paste
- 1 tbsp (15 ml) kecap manis or sweet soy sauce
- 1 tbsp (12 g) palm sugar or brown sugar
- 1/2 cup (120 ml) coconut milk
- 4 cups (960 ml) chicken or vegetable stock
- 2 tbsp (30 ml) vegetable oil
- Salt, to taste
- 2 cups (100 g) bean sprouts, blanched
- 2 scallions, thinly sliced (approx. 20 g)
- 1/4 cup (35 g) fried shallots for garnish
- 2 tbsp (30 ml) lime juice and lime wedges for serving
- Sliced green chilies for garnish (optional)

Instructions

1. Heat oil in a saucepan over medium heat. Sauté onion, garlic and red chilies until softened, about 4–5 minutes. Add belacan and curry powder; stir and cook 1 minute until fragrant.
2. Add diced sweet potato and russet potato, ground peanuts, tamarind paste, palm sugar and stock. Bring to a boil, then simmer until potatoes are very tender, about 15–20 minutes.
3. Use an immersion blender (or transfer in batches to a blender) to blend the mixture to a smooth, slightly thick gravy. Return to the pot, stir in coconut milk and kecap manis, and adjust salt and sugar to taste. Keep warm and simmer gently 5 minutes to meld flavors.
4. Meanwhile, cook noodles according to package instructions, drain and divide among four bowls. Top each bowl with blanched bean sprouts and two halves of a hard-boiled egg.
5. Ladle hot gravy over the noodles to cover, about 1 to 1 1/2 cups (240–360 ml) per bowl. Garnish with scallions, fried shallots, sliced green chilies and a squeeze of lime. Serve immediately.