Vegetarian Mee Rebus
Global • veg
How to Make Vegetarian Mee Rebus (Traditional & Healthy Version)
Vegetarian Mee Rebus is a beloved Malaysian noodle dish with a rich, savory-sweet gravy that's deeply rooted in Malaysia's multicultural food heritage. Popular across the country, especially in states like Johor and Penang, Mee Rebus is traditionally enjoyed as a satisfying lunch or midday meal. The soul of Mee Rebus lies in its thick, aromatic kuah (gravy) made from sweet potatoes, local spices, and herbs such as serai (lemongrass) and daun pandan. This vegetarian version captures the authentic flavors while replacing animal-based ingredients with wholesome plant-based options, making it suitable for a wider audience. Mee Rebus literally means ‘boiled noodles’, and it features yellow noodles (mee kuning) topped with a rich gravy, crunchy bean sprouts, fried tofu (tauhu goreng), and garnished with fresh herbs. The taste is a delightful medley of sweet, spicy, tangy, and umami notes. Its popularity at Malaysian warungs (street stalls) and festive gatherings speaks to its universal appeal. Opting for a healthy, vegetarian version allows you to enjoy all the vibrant flavors of this classic dish while supporting a balanced diet and aligning with modern dietary preferences.
Ingredients(for 1 large bowl with noodles and kuah)
- 200g Mee kuning (yellow noodles) (fresh, rinsed)
- 200g Sweet potato (peeled and diced)
- 1 stalk Serai (lemongrass) (bruised)
- 1 leaf Daun pandan (pandan leaf) (tied into a knot)
- 3 cloves Garlic (minced)
- 2 Shallots (sliced)
- 600ml Vegetable stock (low-sodium preferred)
- 100g Firm tofu (tauhu) (cut into cubes)
- 1 cup Bean sprouts (washed)
- 2 tbsp Kacang tanah (roasted peanuts) (coarsely ground)
- 1 tbsp Chili paste (adjust to taste) - optional
- 1 tbsp Light soy sauce
- 1 Lime (limau kasturi) (halved)
- 1 tbsp Fried shallots (for garnish) - optional
- 2 stalks Spring onions (chopped)
Instructions
- 1
Boil the diced sweet potato in 300ml vegetable stock until soft. Mash until smooth.
10 minutes
Mashing the sweet potato ensures a creamy, thick gravy base.
- 2
Heat a non-stick pan with a dash of oil. Sauté garlic, shallots, serai, and pandan until fragrant.
3 minutes
Use minimal oil to keep this dish light and healthy.
- 3
Add mashed sweet potato, remaining vegetable stock, chili paste, and soy sauce to the pan. Simmer and stir until the gravy thickens.
7 minutes
Stir continuously to prevent sticking and burning.
- 4
Taste and adjust seasoning as needed. Remove the pandan and lemongrass before serving.
1 minute
For a deeper flavor, let the gravy simmer a bit longer.
Why This Dish is Healthy
By omitting deep-fried components and using plant-based, whole-food ingredients, this Mee Rebus is lower in saturated fat and cholesterol. Incorporating sweet potatoes instead of refined thickeners increases fiber and micronutrients, while tofu offers lean protein to keep you satisfied. The use of fresh vegetables and aromatics aligns with health-conscious eating, making it ideal for those tracking calories and aiming for a balanced Malaysian meal.
This Vegetarian Mee Rebus is a nutrient-dense dish, offering complex carbohydrates from sweet potatoes and noodles, plant-based protein from tofu, and fiber from bean sprouts and peanuts. Sweet potatoes provide vitamin A, vitamin C, and potassium, while tofu adds iron and calcium. Using minimal oil and plenty of fresh herbs, this recipe supports heart health and balanced blood sugar. The inclusion of lime and spring onions brings antioxidants and phytonutrients, making each serving a wholesome, well-rounded meal.
Pro Tips
- 💡Tip 1: For a silkier gravy, blend sweet potatoes before adding to the pan.
- 💡Tip 2: Always blanch noodles right before serving to maintain their springy texture.
- 💡Tip 3: Toast peanuts just before garnishing for maximum aroma and flavor.
Storage & Serving
Store leftover gravy in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. Keep noodles and toppings separate to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 370.0 kcal |
| Protein | 11.0 g |
| Carbohydrates | 63.0 g |
| Total Fat | 8.0 g |
| Fiber | 2.5 g |
| Sugars | 3.2 g |
| Sodium | 420.0 mg |
| Potassium | 170.0 mg |
| Cholesterol | 0.0 mg |
| Vitamin A | 190.0 IU |
| Vitamin C | 8.0 mg |
| Calcium | 45.0 mg |
| Iron | 1.1 mg |
| Magnesium | 22.0 mg |
| Zinc | 0.5 mg |
| Phosphorus | 60.0 mg |
| Vitamin D | 0.0 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.0 mg |
| Vitamin B3 (Niacin) | 0.7 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.0 µg |
| Folate | 22.0 µg |
