Mee Rebus (Noodles in Sweet Potato Curry Gravy)

Peel the 180 g sweet potato, cut it into small pieces, and boil until completely tender.

When a skewer slides in easily, drain well and mash while hot so the gravy base stays smooth.

Stir about half of the 500 ml chicken stock into the mashed sweet potato a little at a time.

Mix until no lumps remain, keeping the rest of the stock nearby to adjust the gravy later.

Put the sweet potato base in a pot with 1 tbsp curry powder, 2 tbsp peanut butter, and 1 tbsp soy sauce.

Cook over medium-low heat, scraping the bottom often so the thick mixture does not scorch.

When the gravy starts bubbling gently, simmer for about 5 minutes to mellow the curry flavor.

It should coat a spoon thickly, but if it turns heavy or pasty, loosen it with small splashes of the reserved stock.

Cook the 250 g yellow noodles in boiling water until the strands loosen and turn springy.

Drain before they become soft or swollen, then shake off excess water so the gravy clings instead of thinning out.

Place the drained noodles in bowls and ladle over plenty of hot gravy.

Halve the 2 boiled eggs and set them on top, then squeeze the lime just before serving so the acidity stays clear.