Am & B'S Indonesian Meehoon

• 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

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.

rice vermicelli, olive oil, red onion, egg, onion, fresh spinach, chili sauce, hot chili peppers, soy sauce, wine vinegar, mushroom, salt, pepper, shrimp, tomatoes, bean sprouts, green onions

Taken from www.food.com/recipe/am-bs-indonesian-meehoon-36796 (may not work)