Usuba
Vietnamese Eggplant with Rice Noodles
A light and aromatic Vietnamese dish with braised eggplant, rice noodles, and fresh vegetables. The eggplant is cooked in a lime and soy sauce, served with crispy lettuce, carrots, mint, and roasted peanuts.
- Total
- 30 min
- Standard serving
- 783.8 g
Ingredients
Total 11
Instructions
- 1
Step 1
Heat the oil in a wok over medium-high heat.
- 2
Step 2
Put the eggplants in a wok and stew for 20–25 minutes until they become soft and acquire a golden color.
- 3
Step 3
Mix lime juice, soy sauce, brown sugar, and finely minced garlic in a separate bowl.
- 4
Step 4
Stir until the sugar is completely dissolved. Pour the sauce over the eggplants, cover with a lid and reduce the heat.
- 5
Step 5
Cook the rice noodles according to the package instructions, then drain.
- 6
Step 6
Arrange carrots and lettuce leaves in four large bowls. Top with noodles and eggplants with sauce.
- 7
Step 7
Garnish the dish with chopped mint leaves and roasted peanuts.
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