These noodles are served with a thick and spicy potato-based sauce. It is rich in flavour and gives a punch of sourness from the tamarind paste. A squeeze of lime will elevate this dish to a whole new level.
MEE REBUS PASTE
Chili, 2 pcs
Garlic, 4 cloves
Onion, 1 small
Red Chili Powder, 1 tbsp
Curry Powder, 1 tbsp
Turmeric, 1/2 tsp
Palm Sugar, 2 tbsp
Salt, to taste
Oil, 3 tbsp
Cooked Potatoes, 4 (mashed)
Tomato Puree, 2 tbsp
Roasted Peanuts, 1/4 cup
Water, 700 ml
Coconut Milk, 1 cup
Tamarind Paste, 1 tbsp
Fresh Yellow Noodles, 300 g (cooked)
Bean Sprouts, 100 g
Cucumber, 1 small (thinly sliced)
Carrot, 1 small (thinly sliced)
Water Spinach, 100 g
Coriander, a handful (for garnish)
Fried Tofu, 1 block (sliced)
Tofu Puffs, 5
Fresh Chili (optional)
Pound the Mee Rebus Paste ingredients into paste.
Heat oil in a pan, add in the mee rebus paste sauté till fragrant.
Add in red chilli powder, curry powder, turmeric, palm sugar and salt. Cook for 3 minutes with low heat.
Add in the mashed potatoes, tomato purée and roasted peanuts.
Add water, coconut milk and tamarind paste. Simmer with low heat about 5 minutes.
Turn off the heat and to get smooth and creamy gravy use blender to have a perfect purée for the curry.
Pour the curry on top of yellow noodles in your Coconut Bowls and top with all the fresh veggies, fried tofu, fried fucuk, water spinach, tofu puffs, garnish with coriander and squeeze the lime juice.
Moon Lai has been adopting a plant-based diet and shares the recipe with her follower over on her Instagram Account and YouTube Channel. Follow her plant-based journey through the links below:
For more nourishing and plant-based recipes, check out our cookbook ‘Vegan Bowls’. We have carefully selected some of our favourite healthy recipes for every meal of the day – refreshing breakfast bowls, tasty snacks, wholesome vegan dinners, and guilt-free desserts that you can prepare in your own kitchen!
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