Home Kitchen Recipe | Mee Jawa (Jawa Noodles) – Mee Rebus (Boiled Noodles)

For the past 6 months we had been searching for yellow noodles in Austin. Both my Significant Other and I love this noodle, even just a plain stir-fried style. One fine day, we came across the similar noodles in the cooler when we passed an aisle at MT Supermarket. Without hesitant, we bought home to try and that led me to think of ‘Mee Jawa’ – one of Penang hawker food. Oh dear! This the downside of living in Austin now when you grow up in a place called ‘Food Paradise’ – the nicknamed of Penang.  

The next thing to do is browsing for Mee Jawa recipe but after some reading, I found there is no clear distinction between Mee Jawa and Mee Rebus. Basic ingredients are similar but they are called differently for some reason.

Mee Jawa a.k.a. Mee Rebus
Mee Jawa a.k.a. Mee Rebus

Attempting to serve a home cooked Mee Jawa, I opted to adapt the recipe from Penang Passion with some modification based on what we love to eat and the ingredients I have at home.
1/2 lbs (300 g) yellow noodles – I use ‘Yakisoba – Japanese fried noodles’ which is similar
2-3 cup bean sprouts

For soup/gravy
1/3 lb sweet potato – blended
1 can (8 oz) Hunts tomato sauce
2-3 tbsp hot chili sauce – depend on your spicy index
4 cup water
salt, pepper and sugar to taste
corn starch and a little water – to thicken the gravy

fresh peanut – baked at 350 deg F for 10 min, then ground/pound – must have!
green leaf lettuce – chopped
potato – steamed/boiled then sliced
shallots – sliced and then deep fried
bean curd or hard tofu – deep fried and sliced
hard boiled egg – sliced
tomato –  wedged

1. Combine sweet potato, tomato sauce, hot chili sauce and water into a saucepan. Simmer at medium heat until boiling. Add salt, white pepper and sugar to taste. If you like, add some corn starch to thicken the gravy/soup.
2. Scald the yellow noodles and bean sprouts.
3. Place into bowl.
4. Pour in gravy/soup and garnish with lettuce, potato, bean curd, shallot, egg, tomato and ground peanuts.
5. Best if serve hot.

Bon Appetit!

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