Go Back
–+ servings

Mee Jawa or Jawa Mee

A favorite dish from home, this flavorful noodle recipe is a great way to use up leftover rice and incorporates the classic flavors of sweet, salty, sour and spicy. Simple yet satisfying!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Servings 8 people
Calories 630 kcal

Ingredients
  

  • 1 kg yellow noodles - blanched and drained

For the gravy/soup:

  • 7 potatoes - boiled and peeled
  • 1 sweet potato boiled and peeled
  • 1 1/2 cup tomato paste
  • 400 g pork ribs
  • 2 litre of water
  • 1 tsp salt
  • 2 tbsp brown sugar

For the Sambal spice paste (to be pounded):

  • 1/2 cup freshly ground chili paste or 6 fresh red chilies - chopped
  • 4 cloves garlic - chopped finely
  • 1 stalks lemon grass - cut finely
  • 4 shallots - chopped finely

For the garnish:

  • 1 cup bean sprouts - tailed and blanched
  • 1 potato - boiled peeled, and sliced
  • 4 hardboiled eggs - halved
  • 20 small prawns or 10 medium-size prawns
  • 2 tbsp shredded cuttlefish optional
  • 1 tomato - sliced thinly
  • 2 pieces of firm bean curd - pan-fried and sliced
  • Chinese green lettuce - shredded
  • Spring onions - chopped
  • Ground peanuts
  • Calamansi lime wedges

Additional garnish:

  • Thin crispy fried fritters
  • Fried shallots

Instructions
 

  • Pound or blend the sambal spice ingredients into a paste.
  • Heat 1/4 cup cooking oil, and stir-fry (tumis) sambal spice paste until fragrant. Set aside.
  • Using the same wok, add garlic and stir-fry for a minute. Add cuttlefish, stir-fry for another minute. Then add prawns and 1/2 tbsp of spice paste and stir fry for 5-8 minutes until prawns are cooked. Set aside for use as garnish.
  • In a big soup pot, add water and pork ribs. Bring the soup to a steady boil and cook for at least half an hour (semi-covered). You want to cook out the sweet essence of the pork ribs.
  • Meanwhile, blend the boiled potatoes and sweet potatoes into a puree. Add some water if needed.
  • Add the potatoes puree and tomato paste, into the soup. Mix well. Season with salt and sugar. Taste and make adjustments at this point. Let the soup (gravy) simmer for 15 minutes.

To serve the noodle dish:

  • Place one serving size of the blanched noodles in a bowl.
  • Garnish with bean sprouts, sliced potato, egg, prawn & cuttlefish chili mixture, tomato, bean curd, lettuce, and spring onion. Pour the gravy over the prepared dish.
  • Sprinkle with crushed peanuts. Add a slice of calamansi lime on the side to be squeezed over the dish. Serve immediately.

Notes

1. For any leftover gravy, I usually keep it in the refrigerator and heat it up the next day. It becomes an excellent potato-tomato soup that is lovely with a side of bread.

Nutrition

Serving: 150gCalories: 630kcalCarbohydrates: 104gProtein: 24gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 129mgSodium: 1004mgPotassium: 1801mgFiber: 11gSugar: 17gVitamin A: 5071IUVitamin C: 62mgCalcium: 92mgIron: 7mg
Keyword noodle, soup
Tried this recipe?Let us know how it was!