Introduction

Roasted Eggplant Noodles with Cashew Sauce is a flavorful, plant-based dish that combines tender caramelized eggplant and chickpeas with silky rice noodles and a creamy cashew dressing. This easy recipe brings vibrant textures and umami-rich flavors to your weeknight table.

Roasted Eggplant Noodles with Cashew Sauce Recipe - Recipe Image

Ingredients

1 ½ pounds Italian eggplant, diced into 1-inch pieces (about 8 cups)
1 (14-ounce) can chickpeas, rinsed
Salt and pepper
2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil
½ cup thinly sliced scallions, plus more for garnish
6 ounces vermicelli rice noodles
⅓ cup roasted cashew butter
2 tablespoons ponzu sauce
2 teaspoons toasted sesame seeds, plus more for garnish
Hot sauce (optional), for serving

Instructions

Step 1: Preheat your oven to 425 degrees Fahrenheit. On a large rimmed baking sheet, combine the diced eggplant and rinsed chickpeas. Season generously with salt and pepper, then drizzle with the olive oil and toasted sesame oil. Toss everything together until evenly coated. Roast for 30 to 35 minutes, stirring halfway through, until the eggplant is tender and caramelized and the chickpeas are golden. Add the sliced scallions and mix well.
Step 2: While the vegetables roast, place the rice noodles in a large bowl and cover completely with boiling water. Let them soak for about 5 minutes until softened, then rinse under cold water to stop cooking. Drain thoroughly.
Step 3: In a medium bowl, whisk together the roasted cashew butter, ponzu sauce, toasted sesame seeds, and ⅓ cup of water. Season with salt and pepper to taste until the sauce is smooth and creamy.
Step 4: Divide the noodles evenly among four shallow bowls. Top each with the roasted eggplant and chickpea mixture. Spoon the cashew sauce over the top and garnish with extra sesame seeds and scallions. Serve immediately with hot sauce if you like a bit of heat.

Tips & Variations

Try adding a squeeze of fresh lime juice to the cashew sauce for a bright, tangy twist.
Substitute the vermicelli rice noodles with zucchini noodles or soba noodles for a different texture.
For extra protein, sprinkle toasted chopped peanuts or add cooked tempeh on top.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or enjoy cold as a noodle salad. Add fresh scallions and sauce before serving to keep flavors vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, using vermicelli rice noodles keeps this dish naturally gluten-free. Just be sure to check that your ponzu sauce is gluten-free or substitute with tamari.

How can I toast sesame seeds at home?

To toast sesame seeds, heat a dry skillet over medium heat and add the seeds. Stir frequently for 2-3 minutes until they are golden and fragrant. Remove from heat immediately to prevent burning.

Roasted Eggplant Noodles with Cashew Sauce Recipe

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★★★★★

4.5 from 116 reviews

This Roasted Eggplant Noodles recipe features tender caramelized eggplant and golden chickpeas tossed with vermicelli rice noodles, all generously coated in a creamy, tangy cashew sauce with ponzu and toasted sesame for an irresistible Asian-inspired dish that’s both wholesome and flavorful.

Author: Marco
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Stovetop
Method: Roasting
Cuisine: Asian Fusion
Diet: Vegan

Ingredients

Scale

Vegetables and Legumes

1 ½ pounds Italian eggplant, diced into 1-inch pieces (about 8 cups)
1 (14-ounce) can chickpeas, rinsed
½ cup thinly sliced scallions, plus more for garnish

Oils and Condiments

2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil
2 tablespoons ponzu
Hot sauce (optional), for serving

Noodles and Nuts

6 ounces vermicelli rice noodles
⅓ cup roasted cashew butter

Seasonings and Garnishes

Salt and pepper, to taste
2 teaspoons toasted sesame seeds, plus more for garnish

Instructions

Roast Eggplant and Chickpeas: Preheat your oven to 425°F (220°C). On a large rimmed baking sheet, toss together the diced eggplant and rinsed chickpeas. Season with salt and pepper, then drizzle with extra-virgin olive oil and toasted sesame oil. Toss to coat everything evenly. Roast in the oven for 30 to 35 minutes until the eggplant is tender and caramelized and the chickpeas turn golden, stirring halfway through. In the final minutes, add the sliced scallions and mix well to combine.
Soften Noodles: While the roasting is underway, place the vermicelli rice noodles in a large bowl. Pour enough boiling water over the noodles to cover them completely. Let the noodles soak until softened, about 5 minutes. After soaking, rinse the noodles under cold water to halt cooking and drain thoroughly to prevent sogginess.
Prepare Cashew Sauce: In a medium bowl, whisk together roasted cashew butter, ponzu, toasted sesame seeds, and ⅓ cup of water. Season the sauce with salt and pepper to taste. Whisk until the mixture is smooth and creamy, adjusting the consistency with additional water if necessary.
Assemble and Serve: Divide the softened noodles evenly among four shallow bowls. Spoon the roasted eggplant and chickpea mixture on top of the noodles. Drizzle with the creamy cashew sauce and garnish with extra toasted sesame seeds and sliced scallions. Serve with hot sauce on the side if desired for an added kick.

Notes

Ensure the eggplant is diced uniformly for even roasting and caramelization.
Use roasted cashew butter for best flavor; regular cashew or peanut butter can be substituted in a pinch, but the taste will differ.
Ponzu adds a tangy citrus flavor; substitute with soy sauce and a splash of lemon juice if unavailable.
Rinsing noodles under cold water after soaking prevents them from sticking together or becoming mushy.
Adjust the sauce’s consistency by adding more or less water according to your preference.
This dish can be made vegan and gluten-free if ponzu is certified gluten-free or substituted appropriately.

Keywords: roasted eggplant noodles, cashew sauce, vegan noodle recipe, chickpeas, vermicelli noodles, healthy Asian dishes, plant-based dinner