Vietnamese garlic noodles with warm eggplant salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Vietnamese garlic noodles with warm eggplant salad

Signature Sauce

Vietnamese garlic noodles with warm eggplant salad

Dairy-Free, Vegan, Diabetes-Friendly, <600 Calories

2 Servings, 580 Calories/Serving

25–40 Minutes

These Vietnamese-American garlic noodles are like a grown-up version of childhood buttered noodles, without the dairy; our simple eggplant side is punched up with tamari, rice vinegar, and sesame oil.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic globe eggplant
  • 6 ounces fresh ramen noodles
  • 1 wedge organic Savoy or other cabbage (about 7 ounces)
  • 3 ounces braising greens or other leafy greens
  • Asian seasoning blend (gluten-free tamari - rice vinegar - sesame oil)
  • 2 or 3 cloves organic peeled fresh garlic
  • Sunbasket vegan “oyster sauce” blend (gluten-free tamari - coconut aminos - canola oil - red miso - dried plums - fresh garlic - molasses - fresh ginger - porcini powder)
  • 4 or 5 sprigs organic fresh mint
  • 2 tablespoons fried shallots

Nutrition per serving

Calories 580, Total Fat 27g (35% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 660mg (29% DV), Total Carb. 75g (27% DV), Fiber 18g (64% DV), Total Sugars 14g (Incl. 1g Added Sugars, 2% DV), Protein 18g
Contains: Tree Nuts, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and roast the eggplant

Heat the oven to 475°F.
  • Remove the stem from the eggplant; cut the eggplant in half lengthwise. Cut each half lengthwise into 1-inch-thick strips, the strips lengthwise into 1-inch-wide sticks, and the sticks crosswise into 1-inch cubes.
On a sheet pan, drizzle the eggplant with 1 tablespoon [2 TBL] oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and roast, stirring halfway through, until lightly browned and tender, 15 to 17 minutes.
While the eggplant roasts, prepare the ramen.


Cook the ramen

Bring a medium sauce pot of water to a boil. Add the ramen and cook until just tender, 3 to 4 minutes. Drain and rinse with cold water; wipe out the pot.
While the water heats and the ramen cooks, prepare the cabbage and braising greens.


Prep and cook the cabbage and greens

  • Cut away any core from the cabbage; cut the cabbage crosswise into 1-inch-wide strips.
In a large frying pan over medium-high heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Working in batches if needed, add the cabbage, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Transfer to a large bowl. Add more oil between batches if needed.
Working in batches if needed, stir in the braising greens and 2 tablespoons [¼ cup] Asian seasoning blend and cook until the braising greens are just wilted, 1 to 2 minutes. Season to taste with salt, pepper, and more Asian seasoning blend, if desired. Transfer to the bowl with the cabbage. Add more oil between batches if needed.
While the cabbage and braising greens cook, finish the garlic noodles.


Finish the garlic noodles

  • Finely chop, press, or grate enough garlic to measure 2 teaspoons [4 tsp].
In the same pot used for the ramen, stir together 1 tablespoon [2 TBL] oil with the “oyster sauce” blend and garlic and cook over medium-high heat until fragrant, about 30 seconds. Add the ramen, stir to coat, and cook until warmed through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.


Finish the warm eggplant salad

  • Strip the mint leaves from the stems; coarsely chop the leaves.
To the bowl with the cabbage and braising greens, add the eggplant and mint and toss to combine. Season to taste with salt and pepper.


Transfer the garlic noodles to individual bowls and top with the fried shallots. Serve the warm eggplant salad on the side.
Kids Can!
  • Toss the eggplant with oil, salt, and pepper.
  • Time the ramen.
  • Press the garlic (if you have a press).
  • Strip the mint leaves.
  • Toss the eggplant salad.