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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.
- Serving Size 2 cups
- Calories 323
- Carbohydrate Content 56 g
- Cholesterol Content 0 mg
- 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