Am & B'S Indonesian Meehoon Recipe

Name: Am & B'S Indonesian Meehoon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 ounces meehoon fine rice vermicelli, 1 tablespoon olive oil, 1 medium red onion, chopped, 1 egg, and more.

Yes, Am & B'S Indonesian Meehoon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Am & B'S Indonesian Meehoon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions