Pasta & rice
Mee rebus (noodles in potato sauce)
Yellow noodles bathed in a thick brown sauce made from potatoes, turmeric and tofu, brightened with lime and spring onion. A warm Malay dish, often served at lunch.
Ingredients
Ingredients
Sauce
Spices & seasoning
Optional extras
On the side
Nutrition facts
686 kcal per serving
- Protein
- 27.2 g
- Carbohydrates
- 96.6 g
- of which sugars
- 6.1 g
- Fat
- 18.3 g
- of which saturated fat
- 3.6 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Peel the potatoes, cut them into cubes and boil them for 15 minutes in the stock with the turmeric.
- Mash some of the potatoes roughly in the stock to thicken it.
- Meanwhile, brown the cubed tofu in oil in a pan for 5 minutes, then set aside.
- Fry the sliced onion and garlic in the same oil for 3 minutes, then add them to the sauce with the soy sauce.
- Cook the noodles in boiling water for 2 minutes, drain and divide into bowls.
- Pour the hot sauce over the noodles, add the tofu, hard-boiled eggs cut into quarters and a squeeze of lime juice.
- Sprinkle with sliced spring onion and serve with sambal.
Variations and tips
Beef version. Add 200 g of beef cut into cubes to the stock and simmer for 30 minutes.
With what you can find here. If you can't find yellow noodles, use fresh egg noodles or dried ones.
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Brunei
Brunei
Brunei
Brunei
Brunei
Brunei
Brunei
Brunei
Original Ecomely recipe.