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.
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.