Singapore Mee Rebus
A popular noodle dish featuring thick yellow noodles bathed in a rich, savory, and slightly sweet gravy made from sweet potatoes and a blend of spices. Topped with a hard-boiled egg, green chillies, bean sprouts, and a squeeze of calamansi lime, it's a uniquely Singaporean comfort food.
🧂 Ingredients
- 400 g Yellow noodles(thick, blanched)
- 200 g Sweet potatoes(steamed and mashed)
- 800 ml Chicken or Prawn Stock
- 1 tsp Shrimp paste (belacan)(toasted and pounded)
- 5-7 optional Dried chillies(soaked, deseeded, and blended into a paste)
- 3 medium Shallots(chopped)
- 3 cloves Garlic(chopped)
- 50 g Peanuts(ground, for thickening)
- 1 tbsp Peanut butter(smooth)
- 2 tbsp Sugar(or to taste)
- to taste Salt
- 2 tbsp Vegetable oil
- Garnishes(hard-boiled eggs (halved), bean sprouts (blanched), green chillies (sliced), calamansi lime wedges, fried shallots)
👨🍳 Instructions
- 1
In a pot, heat vegetable oil over medium heat. Sauté chopped shallots and garlic until fragrant and softened.
⏱️ 3-4 minutes - 2
Add the blended dried chilli paste (if using) and toasted shrimp paste. Cook for a few minutes until the raw smell dissipates and the paste is fragrant.
⏱️ 2-3 minutes - 3
Pour in the chicken or prawn stock and bring to a boil. Reduce heat and simmer for about 10 minutes to allow flavors to meld.
⏱️ 10 minutes - 4
Add the mashed steamed sweet potatoes to the stock. Stir well to break up any lumps and allow the sweet potato to dissolve into the liquid, thickening it naturally.
💡 Tip: Ensure sweet potatoes are well-steamed and mashed for a smooth gravy. - 5
Stir in the ground peanuts and smooth peanut butter. Continue to simmer, stirring constantly, until the gravy thickens to your desired consistency.
⏱️ 5-7 minutes💡 Tip: Peanut butter adds creaminess and helps thicken the gravy. - 6
Season the gravy with sugar and salt to taste. Adjust the balance of sweet and savory as needed.
💡 Tip: The gravy should be rich, savory, and have a subtle sweetness. - 7
To serve, place a portion of blanched yellow noodles in a bowl. Ladle the hot mee rebus gravy generously over the noodles.
💡 Tip: Blanching the noodles briefly ensures they are heated through and not clumpy. - 8
Top with halved hard-boiled eggs, sliced green chillies, blanched bean sprouts, and a sprinkle of fried shallots. Serve immediately with calamansi lime wedges on the side for squeezing.
💡 Pro Tips
- ✓The quality of the stock significantly impacts the final flavor. Homemade stock is recommended.
- ✓Adjust the amount of chilli and shrimp paste to your preference.
- ✓Ensure the gravy is smooth by mashing the sweet potatoes well and stirring continuously as it thickens.
🔄 Variations
- Add shredded chicken or small cooked prawns to the gravy.
- For a vegetarian version, use vegetable stock and omit the shrimp paste, or use a vegetarian alternative.
- Some recipes include a touch of curry powder for added depth.