Ingredients for Am B's Indonesian Meehoon
- 12 ounces rice vermicelli
- 2 tablespoons olive oil, divided
- 1 large red onion, chopped
- 3 eggs
- 1 large onion, sliced
- 5 ounces fresh spinach, stems removed and chopped
- 3 tablespoons chili sauce
- 2 tablespoons hot chili peppers, chopped
- 3 tablespoons soy sauce
- 1 tablespoon wine vinegar
- 8 ounces fresh mushrooms, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound shrimp, peeled and deveined
- 2 medium tomatoes, chopped
- 4 ounces fresh bean sprouts
- 3 green onions, sliced
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How to Make Am B's Indonesian Meehoon
- Rinse the rice vermicelli under cold water until clear. Place in a strainer and drain completely.
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chopped red onion and fry until very brown and crispy, about 5-7 minutes. Remove from the wok and set aside.
- In the same wok, whisk the eggs and pour into the wok. Fry like a pancake until set. Remove, let cool slightly, then slice into strips. Set aside.
- Add the remaining 1 tablespoon of oil to the wok. Sauté the sliced large onion and mushrooms until the onion is translucent, about 5 minutes. Add the spinach stems and cook for 3 minutes.
- Stir in the chili sauce, chopped chilies, soy sauce, rice vinegar, salt, and pepper. Bring to a simmer.
- Add the shrimp and stir-fry for 2 minutes, until pink and cooked through.
- Add the drained vermicelli noodles, chopped spinach leaves, bean sprouts, and half of the chopped tomatoes. Stir gently to combine and cook for 2-3 minutes, or until heated through.
- Transfer the meehoon to a large warm serving platter.
- Garnish with the crispy fried red onion, egg strips, remaining chopped tomato, and sliced green onions. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
94 g
Sugar
171g
Fat
11g
Carbs
49g
