38min 4 ppl
Vegan Mee Rebus
57 minutes
4 people
Medium31–60 min or 7–12 steps
57 min · 8 steps
Medium: 31–60 min or 7–12 steps
454 kcalper person
Protein 14g
Carbs 68g
Fats 14g
About this dish
A Malay hawker noodle dish in a thick, mildly spiced sweet potato gravy, ladled over eggless noodles and finished with seared king oyster mushroom shreds, tofu puffs and chives.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Sweet Potatoespeeled and cubed250 g
- Shallots4
- Garlic cloves3
- King oyster mushroomstorn into shreds and seared200 g
- Beansprouts100 g
- Chinese Chiveschopped20 g
- Limescut into wedges1
Plant Proteins
- Fried tofu puffssliced150 g
Dried Goods
- Eggless wheat noodles400 g
- Dried shiitake mushroomssoaked and chopped20 g
Spices & Seasonings
- Dried Red Chilliessoaked4
- Curry Powder15 g
Oils & Condiments
- Vegetable stock800 ml
- Fermented soybean paste1 tsp
- Vegetable Oil30 ml
Utensils
- Blender
- Wok
- Chopping board
- Sharp knife
Method
1
Sear the torn king oyster mushroom shreds in a little oil until lightly browned, about 5 minutes, then set aside.
Approx. 5 minutes
2
Blend the shallots, garlic and soaked dried chillies into a paste.
Approx. 6 minutes
3
Heat the vegetable oil in a wok and fry the spice paste with the curry powder until fragrant.
Approx. 6 minutes
4
Add the sweet potato cubes, chopped dried shiitake mushrooms, fermented soybean paste and vegetable stock, and simmer for 20 minutes until the sweet potato is soft enough to mash.
Approx. 20 minutes
5
Mash the sweet potato into the gravy with the back of a spoon until thick and smooth.
Approx. 5 minutes
6
Blanch the noodles and beansprouts briefly in boiling water, then drain and divide between bowls.
Approx. 6 minutes
7
Ladle the hot gravy over the noodles and top with the seared mushroom shreds, tofu puffs and chopped chives.
Approx. 6 minutes
8
Serve with lime wedges on the side.
Approx. 3 minutes
