Mee Rebus with a Twist

Ingredients

• 250g (8.8 oz) yellow noodles 250g (8.8 oz) yellow noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2 tablespoons sambal paste 2 tablespoons sambal paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon galangal powder 1 teaspoon galangal powder
• 1 teaspoon shrimp paste 1 teaspoon shrimp paste
• 500ml (2 cups) vegetable broth 500ml (2 cups) vegetable broth
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 200ml (3/4 cup) coconut milk 200ml (3/4 cup) coconut milk
• Salt to taste Salt to taste
• Toppings: boiled eggs, fried tofu, bean sprouts, cilantro, green onions Toppings: boiled eggs, fried tofu, bean sprouts, cilantro, green onions

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 12g (Saturated Fat: 6g)
• Carbohydrates: 58g (Sugars: 8g)
• Protein: 10g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the yellow noodles according to package instructions. Drain and set aside.
2. 2.
   Heat vegetable oil in a large pan over medium heat. Add the chopped onion, minced garlic, grated ginger, and bruised lemongrass. Sauté until the onion becomes translucent.
3. 3.
   Add the sambal paste, turmeric powder, galangal powder, and shrimp paste to the pan. Stir well to combine and cook for 2 minutes to release the flavors.
4. 4.
   Pour in the vegetable broth, tamarind paste, soy sauce, and brown sugar. Stir to combine and bring the mixture to a simmer.
5. 5.
   Reduce the heat to low and add the coconut milk. Simmer for another 5 minutes, allowing the flavors to meld together.
6. 6.
   Season with salt to taste.
7. 7.
   To serve, divide the cooked yellow noodles into bowls. Ladle the hot gravy over the noodles and top with boiled eggs, fried tofu, bean sprouts, cilantro, and green onions.
8. 8.
   Enjoy the Mee Rebus while it's hot and savor the explosion of flavors in every bite.

Treat your ingredients with care...

• Tamarind paste — Soak the tamarind pulp in warm water for 10 minutes, then strain to remove any seeds or fibers before using.
• Sambal paste — If you prefer a milder spice level, reduce the amount of sambal paste used in the recipe.

Tips & Tricks

• For a more authentic touch, serve Mee Rebus with a side of lime wedges and fried shallots.
• Customize the toppings based on your preference. Add sliced cucumbers or fried onions for extra crunch.
• Adjust the spiciness by adding more or less sambal paste according to your taste.
• To save time, prepare the sambal paste in advance and store it in the refrigerator for up to a week.
• If you can't find galangal powder, you can substitute it with ginger powder.

Serving advice

Serve Mee Rebus hot in individual bowls, allowing the flavors to meld together. Garnish with fresh herbs and toppings for an enticing presentation.

Presentation advice

To enhance the presentation, arrange the toppings in an appealing manner on top of the noodles. Drizzle a little extra gravy over the toppings for an appetizing look.