Mee Rebus

Malaysian street noodles with sweet potato gravy.

Mee Rebus
Serves 4

12oz dried asian noodles (chow mein, soba, udon)
5 Cups beef stock
Vegetable oil
2 cloves garlic, minced
2 tbsp Chili garlic paste
1 tbsp Coriander powder
1/2 tsp Tumeric
1 Inch fresh ginger, minced
2 Shallots. minced
2 sweet potatoes, peeled, cooked and mashed
Salt to taste
Juice of 1 lime
1 Tbs Fish sauce

For Garnishing:
1 brick tofu, cubed
1 small package bean sprouts
2 Scallions, sliced
1 lb Short Bok Choy or similar
Cilantro

Cooking Instructions:
Heat saucepan on medium flame, add vegetable oil.
Cook paste. garlic, ginger, spices, shallot until quite toasted.
Add beef stock, bring it to a boil. Slowly add the mashed potato to the stock until a gravy-like consistency is reached.
Simmer gently 8 to 10 minutes.
Add gravy to the noodles, and add vegetables as well. Mix and let residual heat cook the vegetables.
Top with extra hot sauce.