Mie Rebus Medan (Boiled Noodles in Shrimp Gravy)

Mie Rebus Medan (Emie - Noodles in Shrimp Gravy)

Course: Noodle Soup
Cuisine: Indonesian Chinese
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings
Author: Marvellina
Noodles served in umami-rich shrimp-based gravy topped with delicious toppings. Making mie rebus Medan is one of my mom's expertise and you will love this authentic mie rebus Medan for real!
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  • 1 kg fresh yellow egg noodles or use 500 grams dried egg noodles

For the shrimp stock:

  • 2 1/2 Tbsp cooking oil divided
  • 1 kg large shrimp with shells and heads on if possible
  • 10 cups water

Ingredients to grind:

  • 4 cloves garlic
  • 8 large shallots


  • 3 stalks lemongrass remove few inches of the bottom and smash with heavy objects to release flavor
  • 1 thumb-size galangal Cut into 1/4 inch slices
  • 10 bay leaves/ daun salam


  • 4 Tbsp coconut sugar you may substitute with Thai palm sugar but you need to add dark soy sauce so the gravy will look dark brown
  • 3 Tbsp Kecap manis to taste
  • Salt to taste

Thickening agent:


  • 1 cup fresh bean sprouts
  • 1 large potato with skin boiled until cooked and sliced thinly
  • 2 hard-boiled eggs slice each in half
  • 1 cup Chinese celery leaves finely chopped, you can substitute with one regular celery
  • 3 limes quartered
  • Crispy fried shallots / bawang goreng


  • 8-9 long green chilis or use jalapeno peppers
  • 2 Thai red chili


Prepare the green chili:

  • Boil the chili in water briefly until soft. Transfer to a food processor and you can either grind it finely or coarsely chop them. Set aside. They can be kept in the fridge for up to 1 week

Preparing the noodles:

  • Cook the noodles in boiling water according to the package. Set aside and covered with plastic wrap until ready to serve

Preparing the shrimp stock:

  • Wash the shrimp with cold running water. Pat them dry with a paper towel. Peel the shrimp and save all the shells and heads to make the stock. You only need half of the shrimp, keep the other half for other use. Cut each shrimp into about 3-4 pieces. Place the shells in a colander to make sure they are pretty dry and don't wash it anymore. Pat them dry as much as you can
  • Preheat a large pot with 1 Tbsp of oil. Add in the shrimp shells and heads and saute until really fragrant and slightly char. My mom said to make sure it's slightly char as this really amplifies the aroma, about 10 minutes or so. Turn off the heat and set aside
  • In another pot, preheat another 1 Tbsp of oil. Add shallots, garlic and saute until really fragrant, about 3 minutes. Add lemongrass, galangal, bay leaves and saute for another 2 minutes. Add the sauteed shrimp shells you prepare earlier and stir fry another minute. Add 10 cups of water. Bring to a boil and then lower the heat to let the stock gently simmer for the next 30 minutes
  • Add in seasonings and adjust to your liking. It should be savory but also sweet. Add more coconut sugar and/or kecap manis if necessary
  • Once you are happy with the taste, strain the stock into a clean pot and discard all the solids

Preparing the toppings:

  • Bring a small pot of water to a boil. Blanch the beansprouts in the water for 10 seconds and run them through a cold water. You want it to be still crunchy. Set aside
  • Boil the potato in water until fork tender. Let cool and then peel the skin and cut into slices or cubes, it's up to you
  • Preheat about 1/2 Tbsp of cooking oil in a small skillet. Add shrimp and stir fry until they turn pink and cooked through, about 1 minute or less. Set aside. There will be some juice ooze out from the shrimp, add this back to the shrimp stock, don't throw it away

Thickening the gravy:

  • Mix the tapioca, cornstarch, and water and stir to mix
  • Bring the stock back to a boil. When it's boiling. With one hand stirring, the other hand slowly pour in the tapioca mixture and stir vigorously to make sure they do not curdle up. If the gravy doesn't thicken up enough for you, add a bit more tapioca starch mixed with a bit of water. Ladle the gravy generously onto each individual serving bowl

When ready to serve :

  • Portion the noodles out into an individual serving bowl. Place a few slices of boiled potatoes, some shrimp, boiled egg, sprinkle on some celery leaves and bean sprouts on top of each serving bowl. Squeeze some limes on top
  • Top with crispy fried shallots. Place the crackers on the side of the bowl if using. Do this last so you don't pour the gravy over the crispy stuff. Serve with the green chili


Thicken the gravy only when you are ready to serve, the whole dish must be served immediately after that