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Mee Kuah
Makan Tengah Hari • Malaysia
How to Make Mee Kuah (Traditional & Healthy Version)
Mee Kuah is a beloved noodle soup dish in Malaysia, especially prominent in Malay and Indian Muslim (Mamak) communities. The name ‘Mee Kuah’ literally translates to ‘noodles with gravy’ and the dish is renowned for its rich, savory broth infused with local spices, tomatoes, and sometimes potatoes, making it a comforting choice for lunch. This vegetarian version pays homage to the multicultural tapestry of Malaysian cuisine, using fresh ingredients like tomato, carrot, and local herbs such as daun sup (Malaysian celery). What makes Mee Kuah truly special is its adaptability and the way it reflects Malaysia’s culinary diversity. It’s a dish that can be found in bustling warung (food stalls) from Penang to Johor, especially around lunch when Malaysians seek something hearty yet nutritious. The aromatic blend of rempah (spice paste) with ingredients like lemongrass and pandan creates a flavorful, slightly tangy broth that perfectly coats the yellow noodles. This healthy, vegetarian Mee Kuah is a modern take that preserves the spirit of tradition while making it suitable for those seeking lighter, plant-based meals.
Bahan-bahan(untuk 1 large bowl (approx. 400g) per serving)
- 200g Yellow noodles (Mee kuning)
- 100g Firm tofu (cubed)
- 1 medium Carrot (julienned)
- 1 small Potato (peeled and diced)
- 1 large Tomato (chopped)
- 1 small Red onion (sliced)
- 2 cloves Garlic (minced)
- 1 stalk Lemongrass (bruised)
- 1 Pandan leaf (knotted)
- 750ml Vegetable stock (low sodium)
- 1 tbsp Soy sauce (light)
- 1 tbsp Chili paste (cili boh, adjust to taste) - pilihan
- 2 tbsp Daun sup (Malaysian celery, chopped)
- 2 stalks Spring onion (chopped, for garnish)
- 1 Lime (cut into wedges)
- 1 tbsp Cooking oil (preferably canola or sunflower)
Arahan
- 1
Rinse and drain yellow noodles. Blanch in boiling water for 1 minute, then set aside.
5 minutes
Blanching removes excess oil and keeps noodles springy.
- 2
In a large pot, heat oil over medium heat. Sauté onions and garlic until fragrant.
3 minutes
Use minimal oil for a lighter dish.
- 3
Add lemongrass, pandan leaf, and chili paste (if using). Stir until aromatic.
2 minutes
Bruising lemongrass releases more flavor.
- 4
Add carrot, potato, and tomato. Stir-fry for 2 minutes to soften vegetables slightly.
2 minutes
Cut vegetables evenly for uniform cooking.
Kenapa hidangan ini sihat
Mee Kuah is a healthy choice because it incorporates wholesome Malaysian ingredients and a variety of vegetables, ensuring a balance of protein, fiber, and complex carbs. By omitting fried toppings and using tofu instead of mock meats, this version supports weight management and vegetarian diets. The broth is flavorful with natural spices, reducing the need for excess salt or fat.
This vegetarian Mee Kuah is packed with plant-based protein from tofu and fiber from fresh vegetables like carrot and potato. The use of low-sodium vegetable stock and minimal oil reduces saturated fat and sodium content, making it heart-healthy. Lemongrass and pandan add antioxidants, while lime provides a vitamin C boost. The noodles offer complex carbohydrates for sustained energy, and the absence of santan (coconut milk) makes it lighter on calories.
Petua
- 💡Tip 1: Use fresh lemongrass and pandan for the best aroma.
- 💡Tip 2: For a richer gravy, mash some potatoes in the broth.
- 💡Tip 3: Add a dash of white pepper for extra warmth without increasing sodium.
Penyimpanan & hidangan
Store leftover Mee Kuah (broth and noodles separately) in airtight containers in the refrigerator for up to 2 days. Reheat the broth thoroughly before serving. Noodles can be refreshed in boiling water.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 480.0 kcal |
