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Mee Rebus (Vegan Malaysian noodles in sweet potato gravy)

Vegan Mee Rebus that rivals any you can find in night markets and hawker stalls all over Malaysia! Tender rice noodles coated in a velvety sweet potato gravy, infused with aromatic spices like curry powder, galangal, and lemongrass. This classic street food dish is a blend of Malay, Chinese, and Indian influences that shows off the complexity of Sabah flavors. You don't need to make a meat curry or chicken curry to delve into the vibrant flavors of Borneo!

Prep Time
5 mins
Cook Time
5 mins
Servings: 4
Calories: 531 kcal
Course: Main Course
Cuisine: Malaysian

Ingredients

  • 1 pound 0.45 kg. sweet potatoes
  • 6 cups water
  • 1 bird’s eye chili thai chili, stem removed
  • 4 teaspoons curry powder use a reliably vegan meat curry powder
  • 2 large shallots peeled and quartered
  • 3 cloves garlic
  • 2 tablespoons grated galangal
  • 2 teaspoons grated ginger
  • 3 tablespoons cooking oil canola, oil, vegetable oil, sunflower oil, or peanut oil
  • 1 stalk lemongrass
  • 4 teaspoons Taucu Chinese fermented bean paste, or Doenjang
  • 3 tablespoons coconut sugar or brown sugar
  • 1 tablespoon tomato paste
  • 1 tablespoon rice vinegar
  • 1 ¼ teaspoon salt or to taste
  • 1 tablespoon vegetarian oyster sauce
  • ½ pound 225 g. bean sprouts
  • 1 pound fresh vegan yellow noodles or another thin fresh noodle of your choice
  • toppings
  • 5 oz. tofu puffs (or 1 block firm tofu, diced and fried)
  • 1 vegan youtiao Chinese cruller, cut into 2-inch (5 cm.) sections and toasted at 350 for 8 minutes
  • 1 jalapeño and/or 2 bird's eye chilies thinly sliced
  • fried shallots
  • cilantro leaves
  • 2 scallions thinly sliced
  • Calamansi halves or lime wedges

Instructions

    Cup of Yum
  1. Remove the skins from the sweet potato for a smoother brighter curry, and then cut the sweet potatoes into 1-inch (2.5 cm) cubes.
  2. Steam or boil the sweet potatoes for 8-10 minutes until fork-tender. 
  3. Drain and cool the sweet potatoes, and then blend until smooth in batches along with 8 cups of water. Set the blended sweet potato liquid aside.
  4. Preheat the oven to 350. Cut the youtaio into 3-inch (7.5 cm) sections and roast them for 7-8 minutes to crisp them.
  5. Blend the bird’s eye chili, curry powder, shallot, garlic, galangal, ginger, and 3 tablespoons of water for 60-90 seconds on high speed until a paste is formed.
  6. Remove any dry external leaves from the lemon grass, cut it in half and then bruise the lemongrass by pressing down firmly on it with the side of a heavy knife or cleaver.
  7. Heat the oil in a large frying pan, dutch oven or wok over medium heat. Once the oil is hot, add the contents of the blender and the bruised lemongrass stalk. Cook the curry paste for 3-4 minutes until aromatic and darkened.
  8. Add sweet potato puree and the bean paste, coconut sugar, tomato paste, rice vinegar, salt, and vegan oyster sauce. Turn the heat up to high and cook the broth until it has boiled and thickened a little. If you desire a thicker curry, lower the flame after it has come to a boil, m and cook the curry without a lid for an additional 20 minutes until it has reduced to your desired thickness.
  9. While the broth cooks, bring a pot of water up to a boil. Blanch the mung bean sprouts for 90 seconds and then remove them with a spider or slotted spoon. Set aside.
  10. Using the same cooking water, boil the noodles according to the package instructions, then drain and rinse with warm running water to remove additional starch.
  11. Divide the broth evenly into 4 large bowls. Using tongs, place a generous heap of noodles on one side of each bowl, and divide the bean sprouts into the other side of each bowl. Place 4-6 tofu puffs into each bowl, along with 2 sections of toasted youtiao. Garnish each bowl with jalapeños and/or sliced bird’s eye chilies, fried shallots, cilantro leaves, thinly sliced scallions, and either calamansi or lime wedges.

Nutrition Information

Calories 531kcal (27%) Carbohydrates 65g (22%) Protein 13g (26%) Fat 42g (65%) Saturated Fat 3g (15%) Polyunsaturated Fat 12g Monounsaturated Fat 27g Trans Fat 0.2g Sodium 3183mg (133%) Potassium 265mg (8%) Fiber 1g (4%) Sugar 27g (54%) Vitamin A 484IU (10%) Vitamin C 11mg (12%) Calcium 85mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 531

% Daily Value*

Calories 531kcal 27%
Carbohydrates 65g 22%
Protein 13g 26%
Fat 42g 65%
Saturated Fat 3g 15%
Polyunsaturated Fat 12g 71%
Monounsaturated Fat 27g 135%
Trans Fat 0.2g 10%
Sodium 3183mg 133%
Potassium 265mg 6%
Fiber 1g 4%
Sugar 27g 54%
Vitamin A 484IU 10%
Vitamin C 11mg 12%
Calcium 85mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.