Roasted Eggplant Noodles with Cashew Sauce Recipe
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.
- 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
