AM & B's Indonesian Meehoon

• Ready In: 35 mins
• Serves: 3-4

Ingredients

• 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 white and green parts

Directions

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.