A lighter Mee Rebus with a smooth sweet potato-based gravy, yellow noodles, tofu, egg and fresh vegetables for a comforting and more balanced meal.
Medical Disclaimer: This recipe and its nutrition information are provided for general educational purposes only. Individual nutritional needs can differ. If you have a medical condition, food allergy or specific dietary requirement, seek advice from an appropriate healthcare professional.
Mee Rebus is a comforting noodle dish served with a rich, savoury gravy and simple toppings. This lighter version uses sweet potato to give the gravy natural body, keeps added oil modest and combines noodles with tofu, egg, bean sprouts and fresh garnishes for a more balanced meal.
Keep the noodle portion sensible and add extra bean sprouts or vegetables if you want a larger bowl. Reduced-sodium stock and soy sauce can also help keep the overall sodium level lower.
Boil the sweet potato for about 10–12 minutes, or until completely soft. Drain and mash until smooth.
Blend or finely chop the onion, garlic and ginger until they form a coarse paste.
Heat the oil over medium heat. Add the aromatic paste and cook for 2–3 minutes. Stir in the curry powder and turmeric until fragrant.
Stir in the mashed sweet potato, then gradually add the vegetable stock while stirring to create a smooth gravy.
Add the soy sauce, tamarind paste, optional brown sugar and black pepper. Simmer gently for 8–10 minutes until slightly thickened.
Blanch the noodles and bean sprouts briefly in hot water. Lightly pan-sear the tofu in a non-stick pan until golden.
Divide the noodles between bowls. Add bean sprouts and tofu, spoon over the warm gravy, then top with egg, tomato, spring onion, chilli and a lime wedge.
Values are estimates and can vary depending on ingredients, brands and portion sizes used.
Adjust portions, spice level and ingredients according to your personal needs. If you have a medical condition, allergy or specific dietary requirement, seek advice from an appropriate healthcare professional.
