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Vegan Mee Rebus (Malay Noodles in Sweet Potato Gravy)

From Statesboro Market2Go

<p>A vegan take on a Malaysian/Singaporean dish, this rich &amp; savory noodle dish that can be enjoyed with a wide array of different toppings! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: fullofplants.com (Entered by Ariana Giddens)
Serves: 4
Vegan!

Ingredients
2 medium sized Sweet potatoes
3 cups Water
FOR THE PASTE:
5 cloves Garlic
4 Shallots
1 inch Fresh ginger
1 inch Fresh galangal
1 Lemongrass stalk
1/4 cup Water
FOR THE GRAVY:
2 tablespoons Oil
1 1/2 tablespoons "Meat" curry powder
1 tablespoon Fermented soybean paste
2 tablespoons Sugar
2 teaspoons Salt (adjust to suit tastes)
TOPPING SUGGESTIONS INCLUDE:
Noodles
Fried onions
Chopped cilantro
Chopped scallions
Mung bean sprouts
Lime juice
Tofu prepared to taste
Sliced peppers
Microgreens
Sliced green or standard onion
Lime wedges
*If desired, roasted peanuts can be added to the gravy*

Step by Step Instructions
  1. Peel and dice the sweet potatoes into cubes. Bring a pot of water to a boil, add the potato cubes and boil for 12 to 15 minutes. Pour the potato cubes into a colander and let drain.
  2. Put the sweet potato cubes into a blender along with 3 cups of water and blend until smooth. Set the mixture aside.
  3. PREPARE THE PASTE: Peel and slice the garlic, shallots, ginger, and galangal. Slice the lemongrass into 1 inch pieces. Put these ingredients and the water into the blender and blend to form a smooth paste.
  4. PREPARE THE GRAVY: Heat the oil in a pot or Dutch oven over medium heat. Add the paste and fry for 5 to 7 minutes, stirring frequently. Add the curry powder and cook for 2 minutes.
  5. Add the soy bean paste, sugar, and salt, then stir in the blended sweet potato. Cover and let simmer for 10 minutes. Keep warm while preparing the toppings.
  6. Pour the prepared gravy into bowls and add toppings and garnishes as desired. Stir the toppings into the gravy before eating to infuse more flavor.

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