Simple Mee Rebus: Malaysian Noodle Soup

Simple Mee Rebus: Simple Living and Eating

Food of the World brought us to Malaysia this month, such a strange and wonderful cuisine. Because Malaysia borders Singapore and Indonesia it's food is really a mixture of all of the South Asian cuisines.

I found this Mee Rebus soup to be very unintimidating. I've made a very simplified version that doesn't include many of the harder to find Asian ingredients.

Mee Rebus soup really can be made from any type of protein: chicken, fish, beef, or tofu or any combination. You definitely can experiment with what you add to it. It is a great soup for clearing out the refrigerator.

My family really liked the tomato paste that was added to the chicken broth and the hard boiled eggs made the soup for my 14 year old son. As long as you add some noodles to this soup it will be delicious… and by the way I think you could substitute: Ramen noodles or even spaghetti…

I love the flexibility of this soup.

Can't wait to see what you tried from Malaysia.

Simple Mee Rebus

by Diane Balch

simplelivingeating.com

preparation time about 20 minutes

Ingredients:

1 tablespoon Neutral vegetable oil: I used grape seed.
2 tablespoons of tomato paste
2 petals of star anise or 1/8 teaspoon Chinese 5 Spice Powder
1 tablespoon of grated ginger
1 teaspoon of green curry paste (used Thai Kitchen's)
6 cups of chicken stock
16 ounces of frozen Seafood Blend (I used Trader Joe's) You can use just shrimp too.
6 ounces stir-fry noodles or Asian egg noodles
1 or so tablespoons of Lime Juice

garnish options:

Siraachi sauce
bean sprouts
fresh chopped chives
sliced hard boiled eggs
chopped scallions
peanuts

Directions:

1) Put oil in a large sauce pan on medium high heat. Whisk in tomato paste, star anise, ginger, green curry paste. Once it is blended add chicken stock.

2) Turn up heat to high. Stir chicken stock and seasoning until it is mixed well. Bring the stock to a boil.

3) Add seafood to boiling stock. It will most likely stop boiling from the frozen seafood. Wait until it returns to a boil and then add noodles. Boil for about 2 minutes or until the noodles soften and the seafood is opaque.

4) Add lime juice to the soup just before you are going to serve it. Put garnishes on individually. It is fun to have everything out of the table and let people sprinkle what they want into the soup.

Next month we will travel to Germany for the Christmas season. Nothing says this holiday like German baked goods, especially cookies.

Join us on December 10th to share a German recipe.

Until then I say, "Auf Wiedersehen."

December 10th Germany