Am & B'S Indonesian Meehoon - cooking recipe

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

Preparation

Rinse rice vermicelli under cold water; (DO NOT SOAK); place in strainer& drain.
In a wok or large skillet fry the chopped red onion in a tbsp of oil until very brown, remove from wok& set aside.
Beat the egg and fry it like a pancake, when set remove from wok and slice it into strips, set aside.
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.
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.
Place the meehoon on a large warm platter and decorate with the fried red onion, egg strips, remaining tomato and green onions.