Am & B's Indonesian Meehoon

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 8 ounces meehoon fine rice vermicelli
• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 1 egg
• 1 large onion, chopped
• 3/4 lb fresh spinach, washed,drained,stems separate fom leaves,leaves chopped
• 6 tablespoons chili sauce
• 3 tablespoons hot chili peppers, finely chopped
• 3 tablespoons soy sauce
• 3 tablespoons wine vinegar
• 1/2 cup mushroom, chopped
• salt
• pepper
• 3 cups cooked shrimp, cleaned,shelled (medium size, fresh or frozen, not canned)
• 1 1/2 cups tomatoes, seeded,skins removed and chopped
• 3/4 cup bean sprouts
• 3 green onions, chopped and green parts

Recipe

• 1 rinse rice vermicelli under cold water; (do not soak); place in strainer& drain.
• 2 in a wok or large skillet fry the chopped red onion in a tbsp of oil until very brown, remove from wok& set aside.
• 3 beat the egg and fry it like a pancake, when set remove from wok and slice it into strips, set aside.
• 4 add a bit more oil if you need to and saute the large onion& mushrooms until the onion is translucent, add spinach stems; cook 3 minutes.
• 5 stir in the chili sauce, chopped chilies, soy sauce, vinegar, salt& pepper when simmering add shrimp, stir fry 2 minutes; add vermicelli, chopped spinach leaves, bean sprouts and half the tomatoes, stir, cook 2-3 minutes.
• 6 place the meehoon on a large warm platter and decorate with the fried red onion, egg strips, remaining tomato and green onions.