Cook KA–ME® Rice Sticks Vermicelli according to package directions; let cool completely.
Heat KA–ME® Sesame Oil Blend in skillet set over medium-high heat; cook eggplant, ginger and garlic for 3 to 5 minutes or until browned. Stir in KA–ME® Hoisin Sauce, KA–ME® Black Bean Sauce and KA–ME® Tamari. Cook, stirring occasionally, for 2 to 3 minutes or until eggplant is tender.
Toss cooked rice noodles with eggplant mixture; spoon into lettuce leaves. Top with KA–ME® Water Chestnuts, carrots, cashews and green onions. Serve with lime wedges.
– Substitute Japanese eggplant for regular eggplant.
– Reserve some of the sauce for drizzling and dipping!