How to Make Mee Rebus (Traditional & Healthy Version)
Mee Rebus is a beloved staple in Singaporean hawker and kopitiam culture, celebrated for its rich, sweet-spicy gravy and satisfying egg noodles. Rooted in Malay and Indian culinary traditions, Mee Rebus represents the multicultural fusion that is at the heart of Singapore cuisine. Its name means 'boiled noodles' in Malay, hinting at its comforting, slurp-worthy base. The dish is typically enjoyed as a hearty lunch, but it’s also a popular breakfast choice among locals who crave something warm and nourishing to start their day. Singapore’s Mee Rebus stands out for its thick, flavourful gravy made from mashed sweet potatoes, aromatic spices, and a gentle heat from chillies. Toppings like hard-boiled eggs, tau kwa (firm tofu), bean sprouts, and a squeeze of calamansi lime add layers of texture and taste. You’ll often find Mee Rebus at bustling hawker centres, where each stall puts its own spin on this classic, reflecting the diverse tapestry of Singaporean food culture. This healthy version retains all the authentic flavours while offering a lighter, nutrient-conscious twist, making it a great choice for anyone mindful of their daily calorie intake.
Ingredients
Step-by-step instructions
Step 1 · Prepare the sweet potatoes by steaming until soft
Prepare the sweet potatoes by steaming until soft. Mash finely and set aside.
Step 2 · In a saucepan
In a saucepan, heat 1 tsp oil over medium heat. Sauté sliced shallots, minced garlic, and dried shrimp until fragrant.
Step 3 · Add chilli paste and continue to fry for another minute
Add chilli paste and continue to fry for another minute. Stir in the mashed sweet potatoes and combine well.
Step 4 · Pour in the chicken stock and bring to a gentle simmer
Pour in the chicken stock and bring to a gentle simmer. Add soy sauce and shredded chicken. Cook for 5 minutes, stirring occasionally.
Step 5 · Mix cornstarch slurry into the pot
Mix cornstarch slurry into the pot, stirring until the gravy thickens to a rich, smooth consistency.
Step 6 · Blanch egg noodles and bean sprouts separately in boiling water
Blanch egg noodles and bean sprouts separately in boiling water. Drain and divide into serving bowls.
Step 7 · Ladle hot gravy over the noodles
Ladle hot gravy over the noodles. Top each bowl with tofu cubes, half a hard-boiled egg, and bean sprouts. Garnish with Chinese celery, fried shallots, and a squeeze of calamansi lime.
Why this recipe is healthy
This Mee Rebus recipe is a healthy choice because it swaps high-fat toppings with lean proteins and adds plenty of fibre-rich vegetables. Sweet potatoes provide a slow-release source of energy, helping to keep you full longer and support healthy blood sugar levels. By using less oil, reduced sodium, and wholesome ingredients, you enjoy all the authentic flavours of Singaporean Mee Rebus without excess calories or unhealthy fats.
A note on tradition
Mee Rebus is a cherished dish found in almost every region of Singapore, especially in traditional kopitiams and bustling hawker centres. It is commonly eaten for breakfast or lunch, especially during weekends when families gather for a comforting meal. The dish reflects Singapore’s multicultural heritage with Malay and Indian influences, and each vendor often adds their own twist, making it a symbol of fusion in Singaporean food culture. Mee Rebus holds nostalgic value for many locals, often evoking memories of childhood meals and family gatherings.