About the Recipe
Vegetarian Mee Rebus is a comforting noodle dish served in a rich, savoury-sweet gravy made from potatoes, tomatoes, and aromatic spices. It’s topped with tofu, hard-boiled eggs, green chillies, and fresh herbs for added texture and flavour. Warm, hearty, and flavourful, it’s a satisfying vegetarian twist on the classic Malaysian favourite.
Ingredients
3 packets Hokkien Noodles
500 G Chopped Peanuts
6 pieces Tofu
6 pieces Dried tofu
300 G Bean Sprouts
6 Green Chilli
10 Limes
5 Hard-Boiled Eggs
500 G Potatoes
200 G Tomatoes
100 G Mushroom Seasoning
100 G Curry Powder
50 G Coriander Powder
100 ML Vegetarian Oyster Sauce
50 ML Dark Soy Sauce
500 G Coconut Paste
200 G Miso Paste
2 sticks Cinnamon Stick
2 Sticks Lemongrass
50 G Galangal
30 G Sugar
10 G Salt
Preparation
Step 1
Blanch the Hokkien Noodles.
Step 2
Cut both fresh and dried tofu into cubes, then pan-fry the fresh tofu over medium heat for 15 minutes.
Step 3
Slice the hard-boiled eggs and lime in half, and cut the green chilli into bite-sized pieces.
Step 4
Place the potato and tomatoes in a blender and blend into a smooth paste.
Step 5
Slice the Galangal.
Step 6
Gently bruise the lemongrass to loosen the roots and release more fragrance.
Step 7
Heat a pan over medium heat and stir-fry the galangal (blue ginger) with a few drops of cooking oil.
Step 8
Add the mashed potato and tomato paste to the pan.
Step 9
Add the cinnamon stick and lemongrass, and continue stir-frying the ingredients.
Step 10
Pour in 1 litre of boiling water along with the remaining seasonings (mushroom seasoning, curry powder, coriander powder, vegetarian mushroom oyster sauce, dark soy sauce, coconut paste, miso paste, sugar, and salt) and mix well. Bring the sauce to a boil.
Step 11
Put the noodles in a bowl, pour the sauce over them, add the remaining toppings, and serve.