|Alternative names||Mie rebus, Mee rebus|
|Place of origin||Maritime Southeast Asia|
|Region or state||Southeast Asia|
|Associated national cuisine||Indonesia, Malaysia and Singapore|
|Created by||Javanese and Malaysian Indian|
|Main ingredients||Noodles (eggs), gravy (either dried shrimp based or fermented soybeans (tauchu) based)|
Mie rebus/Mi rebus (Indonesian spelling) or mee rebus (Malaysian and Singaporean spelling), literally "boiled noodles", is a noodle soup dish from Southeast Asia, popular in Indonesia, Malaysia, and Singapore. It is also often called mie kuah (noodle soup).
The dish is made of yellow egg noodles, which are also used in Hokkien mee, with a spicy slightly sweet curry-like gravy. The gravy is made from shrimp or tauchu broth, shallots, lemongrass, galangal, salam leaf (Indonesian bayleaf), kaffir lime leaf, gula jawa (Indonesian dark palm sugar), salt, water, and corn starch as thickening agent. The dish is garnished with a hard boiled egg, dried shrimp, boiled potato, calamansi limes, spring onions, Chinese celery, green chillies, fried firm tofu (tau kwa), fried shallots and bean sprouts. Some eateries serve it with beef, though rarely found in hawker centres, or add dark soy sauce to the noodles when served. The dish also goes well with satay.
In certain areas, a similar variety of Mi Rebus is called Mie Jawa, Mee Jawa, Mi Jawa, Bakmi Jawa or Bakmi Godhog, although this is a popular misnomer, since Mie Jawa is slightly different from Mi Rebus. Despite sharing similar spices, Mie Jawa contains chicken instead of shrimp. A dish similar to Mi Rebus in Indonesia is called Mie Celor, and it is popular in Palembang. Batam islands has a version called Mi Lendir
Mi rebus Javanese style served in a warung in Java, Indonesia
Mee rebus takeaway in Bukit Batok, Singapore
Mee rebus and Bandung drink
Mee rebus Kuala Terengganu style