Recipes · Malaysian · Main Courses
Mee Rebus
One serving has 737 kcal and 36 g protein, and at least a fifth of a woman's daily need of selenium (165%), thiamin (105%), vitamin A (104%), manganese (91%), copper (90%) and riboflavin (83%). Ready in 45 minutes.
- Preparation: 20 min
- Cooking: 25 min
- Makes: 1 serving (512 g)
- Difficulty: Medium
- Diets: Dairy-free, High protein
- Contains: celery, egg, gluten, poultry, shellfish, soy
Ingredients
- 80 g Egg noodles, dry
- 80 g Sweet potato, raw
- 150 g Chicken stock, homemade
- 20 g Shrimp, raw
- 5 g Garlic, raw
- 20 g Shallots, raw
- 5 g Chilies, dried red
- 40 g Tofu, firm
- 30 g Bean sprouts, raw
- 5 g Lime juice
- 5 g Sugar
- 6 g Oyster sauce
- 10 g Vegetable oil
- 50 g Eggs, whole, raw
- 5 g Scallions, raw
- 0.5 g Salt
Method
- Boil the egg for 9 minutes, cool in cold water, then peel and halve it; cook the noodles in boiling water for 2 minutes and drain.
- Peel and dice the sweet potato, then boil it in the chicken stock for 12-15 minutes until soft enough to mash.
- Pound the shallots, garlic, dried chillies and shrimp into a paste, then fry it in the oil over medium heat for 3 minutes until fragrant.
- Mash the sweet potato right into its stock, stir in the fried paste, oyster sauce and sugar, and simmer for 8 minutes to a thick, gravy-like consistency.
- Season the gravy with the salt, pan-fry the tofu cubes in a dry pan until lightly golden, and add them to the gravy.
- Divide the noodles between bowls, ladle the hot gravy over, and top with the boiled egg, bean sprouts and scallions.
- Finish with a squeeze of lime juice at the table for the sour edge that mee rebus is known for.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 737 kcal | 35% |
| Carbohydrates | 96.6 g | |
| Water | 349 mL | |
| Fiber | 8.8 g | 30% |
| Protein | 36 g | 75% |
| Tryptophan | 0.34 g | |
| Threonine | 1.1 g | |
| Isoleucine | 1.3 g | |
| Leucine | 2.2 g | |
| Lysine | 1.3 g | |
| Methionine | 0.54 g | |
| Cystine | 0.43 g | |
| Phenylalanine | 1.4 g | |
| Tyrosine | 0.84 g | |
| Valine | 1.5 g | |
| Histidine | 0.7 g | |
| Fat | 24.1 g | |
| Monounsaturated | 6.8 g | |
| Polyunsaturated | 10.3 g | |
| Docosahexaenoic Acid (DHA) | 0.04 g | |
| Eicosapentaenoic Acid (EPA) | 0.01 g | |
| Omega-6 | 9 g | |
| Saturated | 5.1 g | |
| Trans-Fats | 0.14 g | |
| Cholesterol | 290 mg | |
| Calcium | 399 mg | 40% |
| Copper | 0.81 mg | 90% |
| Iron | 7 mg | 39% |
| Magnesium | 126 mg | 41% |
| Manganese | 1.6 mg | 91% |
| Phosphorus | 536 mg | 77% |
| Potassium | 1,087 mg | 23% |
| Selenium | 90.8 µg | 165% |
| Sodium | 744 mg | |
| Zinc | 3.9 mg | 48% |
| Thiamin (vitamin B1) | 1.2 mg | 105% |
| Riboflavin (vitamin B2) | 0.91 mg | 83% |
| Niacin (vitamin B3) | 10.6 mg | 76% |
| Pantothenic acid (vitamin B5) | 2.5 mg | 49% |
| Pyridoxine (vitamin B6) | 0.76 mg | 58% |
| Folate (vitamin B9) | 268 µg | 67% |
| Cobalamin (vitamin B12) | 0.7 µg | 29% |
| Choline | 246 mg | 58% |
| Vitamin A | 731 µg | 104% |
| Vitamin C | 13.4 mg | 18% |
| Vitamin D (D2 + D3) | 49.8 IU | 8% |
| Vitamin E | 2.1 mg | 14% |
| Vitamin K | 46.6 µg | 52% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.9 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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