Mee Rebus (Noodles in Sweet Potato Curry Gravy)
Quick answer
Mee rebus is a Malaysian noodle dish where springy yellow noodles are topped with a thick gravy built from mashed sweet potato, curry powder, peanut butter, and chicken stock.
What makes this special
- Mashed sweet potato creates a naturally thick and spiced curry gravy for mee rebus noodles.
- Mashed sweet potato dissolved in stock builds the gravy base with natural sweetness
- Peanut butter adds a nutty weight and thickness to the sweet potato curry sauce
Key ingredients
Core cooking flow
- 1 Peel the 180 g sweet potato, cut it into small pieces, and boil until completely tender.
- 2 Stir about half of the 500 ml chicken stock into the mashed sweet potato a little at a time.
- 3 Put the sweet potato base in a pot with 1 tbsp curry powder, 2 tbsp peanut butter, and 1 tbsp soy sauce.
Mee rebus is a Malaysian noodle dish where springy yellow noodles are topped with a thick gravy built from mashed sweet potato, curry powder, peanut butter, and chicken stock. The sweet potato dissolves into the stock to form a naturally thick base, and the curry powder and peanut butter contribute layers of spice and nuttiness that make the sauce unlike any other noodle topping. Soy sauce adds fermented depth and ties the sweetness and spice together. If the gravy becomes too thick during cooking, extra stock loosens it without diluting the flavor. A halved boiled egg and a squeeze of fresh lime just before eating cut through the richness, bringing the bright acidity that is a hallmark of Southeast Asian noodle dishes.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Prep
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.
- 3Control
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.
- 4Finish
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.
- 5Heat
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.
- 6Heat
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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