Mee Rebus | Malaysian Noodles with Sweet Potato Sauce

Remove the stems and seeds from the dried chilies and soften them in hot water. Blend the onion, garlic, ginger, drained chilies, peanuts, and ground coriander with 3–4 spoonfuls of water until smooth.

Peel the sweet potatoes and cut them into large chunks. Boil them in enough water to cover until tender. They are ready when a knife slides into a piece without resistance. Drain and mash until smooth; this matters because the sauce will not be strained.

Heat the oil in a wide pot and cook the spice paste over medium-low heat until clear oil separates around the edges. Add the taucu and stir for 2 minutes. Gradually pour in the mashed sweet potato and 1.2 l water, stirring as you go. Add the coconut sugar and salt, then simmer over low heat until the sauce coats the back of a spoon and a line drawn through it with a finger stays open.

Cut the tofu into 2 cm cubes and fry in a little oil until golden on all four sides. Blanch the mung bean sprouts in boiling water for 20 seconds, then remove them. In the same water, cook the noodles according to the package directions and drain. Boil, peel, and halve the eggs.

Place the noodles in bowls, then top with the mung bean sprouts and tofu. Ladle plenty of boiling-hot sauce over them; it should cover the noodles without filling half the bowl. Add the halved eggs, thinly sliced green chili, and scallions, then place a lemon wedge on the side.