Directions:
- Cook vermicelli according to package directions; drain and set aside.
- Coat a wok or large nonstick skillet with cooking spray; add oil, and heat on med-high heat until heat.
- Add in eggplant and the next 5 ingredients; stir-fry until vegetables are tender.
- Add in zucchini, mushrooms, and chopped tomatoes; stir-fry 2 minutes or until mixture is thoroughly heated.
- Combine vermicelli and vegetable mixture on a serving platter; toss gently; check seasoning and add salt/pepper if needed.
- Sprinkle Parmesan cheese over the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.98 Kcal (674 kJ) | ||
| Calories from fat | 15.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 3% | |
|---|---|---|---|
| Cholesterol | 1.83mg | 1% | |
| Sodium | 41.6mg | 2% | |
| Potassium | 445.28mg | 9% | |
| Total Carbs | 33.62g | 11% | |
| Sugars | 10.6g | 42% | |
| Dietary Fiber | 4.06g | 16% | |
| Protein | 3.43g | 7% | |
| Vitamin C | 18.2mg | 30% | |
| Iron | 1.3mg | 7% | |
| Calcium | 74.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 74.36 Kcal (311 kJ) | ||
| Calories from fat | 7.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.82g | 3% | |
|---|---|---|---|
| Cholesterol | 0.85mg | 1% | |
| Sodium | 19.21mg | 2% | |
| Potassium | 205.69mg | 9% | |
| Total Carbs | 15.53g | 11% | |
| Sugars | 4.9g | 42% | |
| Dietary Fiber | 1.88g | 16% | |
| Protein | 1.58g | 7% | |
| Vitamin C | 8.4mg | 30% | |
| Iron | 0.6mg | 7% | |
| Calcium | 34.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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