Saigon-Style Eggplant over Rice Vermicelli Recipe | Vegetarian Times Skip to main content

Saigon-Style Eggplant over Rice Vermicelli

Thin rice vermicelli noodles are piled atop a saucy eggplant stir-fry so they retain their tender, fluffy texture and don’t get weighed down by the sauce. Serve this dish with lime wedges and your favorite hot sauce.



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1 Tbs. vegetable oil
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3 medium Japanese eggplants, trimmed and sliced (7 cups)
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3 Tbs. fresh lime juice
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3 Tbs. Bragg Liquid Aminos or low-sodium soy sauce
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2 ½ Tbs. light brown sugar
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3 cloves garlic, minced (1 Tbs.)
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6 oz. dried rice vermicelli noodles
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8 Bibb lettuce leaves, torn
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1 cup grated carrots
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¼ cup torn mint leaves
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¼ cup dry roasted peanuts, crushed


1  Heat oil in wok or large non-stick skillet over medium-high heat. Add eggplants, and sauté 20 to 25 minutes, or until soft and golden.
2  Meanwhile, whisk together lime juice, Liquid Aminos, brown sugar, and garlic until sugar dissolves. Stir into eggplant, cover, and reduce heat to low.
3  Soak or cook vermicelli according to package directions. Drain.
4  Divide lettuce and carrots among four large bowls. Top with noodles and eggplant. Garnish with mint and peanuts.

Nutrition Information: 

8 g
Total Fat: 
9 g
Saturated Fat: 
<1 g
56 g
0 mg
762 mg
6 g
14 g
Serves 4

Comments on this Recipe

Delicious and so easy!!!