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AM & B's Indonesian Meehoon

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READY IN:
35mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

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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