This eggplant and green bean salad is a fiery combination of spices, flavors, textures, and colors.
Source: Noom
1) Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and spread cubed eggplant over it. Bake for 20 minutes.
2)Bring a small pot of water to a boil. Add the green beans, cook for one minute. Remove beans with a slotted spoon, run through cold water, and set aside.
3) In the same pot of boiling water, cook vermicelli noodles for 3-5 minutes. Drain and cool down with cold water.
4) In a skillet, cook onions in extra virgin olive oil for 5-7 minutes on medium-high heat or until tender.
5) In a mixing bowl, combine fish sauce, oyster sauce, hoisin sauce, water, garlic, ginger, sesame oil, vinegar, scallions, and sesame seeds. Whisk.
6) Stir in noodles, onions, eggplant, and green beans. Mix and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (482g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 391 | ||
Calories from Fat: 94 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 1780.4mg | 61 % | |
Potassium 900.8mg | 24 % | |
Total Carbohydrate 71.5g | 21 % | |
Dietary Fiber 14.5g | 58 % | |
Sugars, other 57g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 391
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