Vegetarian Mee Rebus
Lunch • India
How to Make Vegetarian Mee Rebus (Traditional & Healthy Version)
Vegetarian Mee Rebus is a wholesome noodle dish, traditionally enjoyed in South India’s bustling cities such as Chennai and Bengaluru, where fusion cuisine thrives. Inspired by the rich flavors of Indian street food, this recipe uses locally sourced atta noodles paired with a spiced, tangy gravy, reminiscent of the vibrant Tamil Nadu food stalls. Mee Rebus is a hearty lunch option, making it a popular choice for office-goers and families alike. The dish features a medley of vegetables, potatoes, and a savory sauce infused with tamarind, ginger, and garlic, offering a delightful balance of sweet, sour, and spicy notes. Indian Vegetarian Mee Rebus is often made during festive gatherings, especially during Diwali and Holi, when families seek innovative vegetarian dishes that are both satisfying and health-conscious. Its popularity has soared in urban centers, where health trends influence traditional recipes. Using nutritious atta noodles and an array of vegetables, this recipe is tailored for calorie-conscious consumers, ensuring a filling meal without compromising taste or authenticity. The use of locally grown ingredients and regional spices gives it a uniquely Indian character, perfect for those seeking a healthy, flavorful meal.
Ingredients(for 1 bowl per person (approx. 350g))
- 120g Atta noodles (whole wheat, locally made)
- 2 medium Potatoes (aloo)
- 1 medium Carrots (gajar)
- 1/2 cup Green beans (phali)
- 1 medium Onion (pyaz)
- 1 medium Tomato (tamatar)
- 1 tbsp Ginger-garlic paste (adrak-lehsun)
- 2 tbsp Tamarind pulp (imli)
- 1 tsp Coriander powder (dhaniya)
- 1/2 tsp Turmeric powder (haldi)
- 1/2 tsp Red chilli powder (lal mirch)
- to taste Salt (namak)
- 1 tbsp Oil (preferably cold-pressed)
- 2 tbsp Fresh coriander leaves (dhaniya patta, chopped) - optional
- 2 Lemon wedge (nimbu) - optional
Instructions
- 1
Boil atta noodles in salted water until just cooked. Drain and set aside.
5 minutes
Do not overcook; keep noodles firm for best texture.
- 2
Peel and dice potatoes, carrots, and green beans. Steam or boil until tender.
7 minutes
Steaming preserves nutrients in vegetables.
- 3
Heat oil in a kadhai (wok). Add chopped onions and sauté until golden.
3 minutes
Use cold-pressed oil for healthier fats.
- 4
Add ginger-garlic paste, tomatoes, turmeric, coriander powder, red chilli powder. Sauté until tomatoes soften.
4 minutes
Cook spices thoroughly for rich flavor.
Why This Dish is Healthy
This Indian Vegetarian Mee Rebus is a healthy choice because it uses whole wheat atta noodles instead of refined maida, providing more fiber and nutrients. The inclusion of steamed vegetables and limited oil makes it low in unhealthy fats and high in antioxidants. The recipe avoids deep-frying and processed ingredients, catering to weight loss, diabetic, and heart-friendly diets. It’s a balanced meal for those seeking nutrition and flavor.
Vegetarian Mee Rebus is packed with complex carbohydrates from atta noodles and fiber-rich vegetables such as potatoes, carrots, and green beans. The dish provides essential vitamins like A and C, minerals including potassium and magnesium, and moderate protein from whole wheat noodles and legumes (if added). Minimal oil use ensures a lower fat content, making it suitable for calorie-conscious diets. Tamarind and ginger support digestion while coriander boosts immunity.
Pro Tips
- 💡Tip 1: Use fresh atta noodles for optimal flavor and nutrition.
- 💡Tip 2: Adjust tamarind and chilli to suit regional taste preferences.
- 💡Tip 3: Add roasted peanuts or fried onions for extra crunch and protein.
Storage & Serving
Store leftover Mee Rebus in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave before serving. Avoid freezing, as noodles may lose texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 480.0 kcal |
