Mie kuah

The dish is made of yellow egg noodles, which are also used in Hokkien mee, with a spicy slightly sweet curry-like gravy. The gravy is made from shrimp or tauchu broth, shallots, lemongrass, galangal, salam leaf (Indonesian bayleaf), kaffir lime leaf, gula jawa (Indonesian dark palm sugar), salt, water, and corn starch as thickening agent. The dish is garnished with a hard boiled egg, dried shrimp, boiled potato, calamansi limes, spring onions, Chinese celery, green chillies, fried firm tofu (tau kwa), fried shallots and bean sprouts.[3] Some eateries serve it with beef, though rarely found in hawker centres, or add dark soy sauce to the noodles when served. The dish also goes well with satay.

In the past, mi rebus was sold by mobile hawkers who carried two baskets over a pole. One basket contained a stove and a pot of boiling water, and the other the ingredients for the dish.

In certain areas, a similar variety of Mi Rebus is called Mie Jawa, Mee Jawa, Mi Jawa, Bakmi Jawa or Bakmi Godhog,[4] although this is a popular misnomer, since Mie Jawa is slightly different from Mi Rebus. Despite sharing similar spices, Mie Jawa contains chicken instead of shrimp.[4] A dish similar to Mi Rebus in Indonesia is called Mie Celor, and it is popular in Palembang. Batam islands has a version called Mi Lendir

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  Mi rebus Javanese style served in a warung in Java, Indonesia
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  Mee rebus served in a coffee shop in Malaysia
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  Mee rebus takeaway in Bukit Batok, Singapore
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  Mee rebus and Bandung drink
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  Mee rebus Kuala Terengganu style

• Mie goreng
• Mie ayam
• Mie Aceh
• Mie celor
• Kwetiau goreng