A lighter take on a comforting noodle favourite, made with a flavourful potato-based gravy, plenty of vegetables and a sensible portion of noodles for a more balanced meal.
Mee Rebus is loved for its thick, savoury-sweet gravy and comforting noodles. This version keeps the familiar flavours while using a lighter gravy, a moderate amount of noodles and more vegetables for a better-balanced plate.
The aim is not to remove the character of the dish, but to make it more practical for regular meals by controlling added sugar, oil and portion size.
Boil the potato in water until soft. Drain, then mash until smooth and set aside.
Blend or finely chop the onion and garlic. Heat the oil in a saucepan, then cook the onion and garlic for 2–3 minutes until softened.
Add the curry powder, turmeric, chilli paste and tomato paste. Stir for about 1 minute until fragrant, taking care not to burn the spices.
Add the mashed potato, water or low-sodium stock, reduced-salt soy sauce, sugar and salt. Stir well and simmer for around 8–10 minutes until the gravy becomes smooth and lightly thickened.
Blanch the yellow noodles, bean sprouts and greens briefly in hot water. Drain thoroughly.
Divide the noodles and vegetables between two bowls. Spoon the warm gravy over the noodles and top with boiled egg, tomato, green chilli, spring onion and a small amount of fried shallot if using. Serve with lime.
Keeping the noodle portion moderate and increasing the amount of bean sprouts and greens can make the bowl more filling without relying on extra noodles.
Nutrition values are approximate and can vary depending on ingredient brands, noodle portions, seasoning and preparation.
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.