AM & B's Indonesian Meehoon |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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.
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