Saigon-Style Eggplant over Rice Vermicelli

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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.

  • 4Servings


  • 1 Tbs. vegetable oil
  • 3 medium Japanese eggplants, trimmed and sliced (7 cups)
  • 3 Tbs. fresh lime juice
  • 3 Tbs. Bragg Liquid Aminos or low-sodium soy sauce
  • 2 1/2 Tbs. light brown sugar
  • 3 cloves garlic, minced (1 Tbs.)
  • 6 oz. dried rice vermicelli noodles
  • 8 Bibb lettuce leaves, torn
  • 1 cup grated carrots
  • 1/4 cup torn mint leaves
  • 1/4 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

  • Calories: 323
  • Carbohydrate Content: 56 g
  • Fat Content: 9 g
  • Fiber Content: 6 g
  • Protein Content: 8 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 762 mg
  • Sugar Content: 14 g