Mee Rebus (Noodles in Sweet Potato Curry Gravy)

Quick answer

Total time: 55 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

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.

Ingredients

servings

IngredientAmountUnit

yellow noodles250 gg

sweet potato180 gg

peanut butter2 tbsptbsp

curry powder1 tbsptbsp

chicken stock500 mlml

soy sauce1 tbsptbsp

boiled egg2 eaea

lime1 eaea

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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.
2

Prep

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.
3

Control

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.
4

Finish

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.
5

Heat

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.
6

Heat

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Mashed sweet potato creates a naturally thick and spiced curry gravy for mee rebus noodles.
Finish cue: Drain before they become soft or swollen, then shake off excess water so the gravy clings instead of thinning out.