Mee Rebus Johor

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 3

  • 1 egg (hard-boiled)55g
  • 50 g firm tofu (cubed)50g
  • 8 g peanuts (toasted, crushed)8g

Carbs· 2

  • 120 g yellow noodles120g
  • 80 g sweet potato (cubed, steamed soft)80g

Vegetables· 5

  • 40 g bean sprouts40g
  • 20 g shallots (chopped)20g
  • 6 g garlic (minced)6g
  • 6 g red chili (sliced)(optional)6g
  • 10 g spring onion (chopped)(optional)10g

Sauces· 1

  • 8 g chili paste (cili boh)8g

Spices· 2

  • 4 g curry powder (1 tsp)(staple)4g
  • pinch of salt(staple)2g

Fruit· 1

  • ½ lime8g
  1. 8 min · hands-free

    Hard-boil the egg for 8 min, then peel and halve; steam the sweet potato until soft and mash it smooth with a fork.

    Why? Sweet potato mash is the gravy's secret thickener — its natural starch and sweetness body the sauce so you don't need the traditional sugar and flour.

    Tip: Steam the sweet potato thoroughly — it mashes easier and gives a smoother, lump-free gravy.

    08:00

    Next up:In a non-stick pan with a splash of water or a light spray of oil, sauté the shallots, garlic, curry powder and chili paste over medium heat for about 2 min.

  2. In a non-stick pan with a splash of water or a light spray of oil, sauté the shallots, garlic, curry powder and chili paste over medium heat for about 2 min.

    Why? Blooming the spices before adding liquid releases the fat-soluble aromas of the curry and chili — sautéing with water instead of a pool of oil is where the calories are saved.
    Watch out: Don't flood it with water at once — let the spices dry-fry to fragrance first, then add water gradually.

    Next up:Stir in the sweet potato mash and about 250 ml water, add the tofu cubes and a pinch of salt, and simmer 5 min into a thick curry gravy.

  3. 5 min · hands-free

    Stir in the sweet potato mash and about 250 ml water, add the tofu cubes and a pinch of salt, and simmer 5 min into a thick curry gravy.

    Why? The tofu soaks up curry flavour here and, together with the egg, lifts the bowl's protein so it goes from a plate of carbs to a genuinely filling meal.

    Tip: Too thick? Add water. Too thin? Mash in a little more sweet potato.

    05:00

    Next up:Blanch the yellow noodles and bean sprouts in boiling water for 30 sec, drain into a bowl, ladle over the curry gravy, top with the egg halves, and scatter crushed peanuts, spring onion and red chili; finish with a squeeze of lime.

  4. 1 min · hands-free

    Blanch the yellow noodles and bean sprouts in boiling water for 30 sec, drain into a bowl, ladle over the curry gravy, top with the egg halves, and scatter crushed peanuts, spring onion and red chili; finish with a squeeze of lime.

    Why? A 30-sec blanch keeps the noodles and sprouts springy; the final squeeze of lime cuts through the rich gravy and brightens every bite — no extra sugar needed.

    Tip: Squeeze the lime only just before serving for the brightest aroma, and keep the sprouts crunchy for that Johor character.

    00:30