AM & B's Indonesian Meehoon

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 pepper, 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 tomato, seeded,skins removed and chopped
# 3/4 cup bean sprout
# 3 green onion, chopped white and green parts
Directions

1.
1
Rinse rice vermicelli under cold water; (DO NOT SOAK); place in strainer& drain.
2.
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.
3
Beat the egg and fry it like a pancake, when set remove from wok and slice it into strips, set aside.
4.
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.
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.
6
Place the meehoon on a large warm platter and decorate with the fried red onion, egg strips, remaining tomato and green onions.