Introduction

This Roasted Eggplant Noodles with Cashew Sauce is a flavorful and satisfying dish, perfect for a cozy dinner. Roasted eggplant and chickpeas blend seamlessly with vermicelli noodles and a creamy, tangy cashew sauce for a delightful meal that’s both comforting and unique.

Roasted Eggplant Noodles with Creamy 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
2 teaspoons toasted sesame seeds, plus more for garnish
Hot sauce (optional), for serving

Instructions

Step 1: Preheat your oven to 425°F (220°C). On a large rimmed baking sheet, combine the diced eggplant and rinsed chickpeas. Season generously with salt and pepper. Drizzle the olive oil and toasted sesame oil over the mixture and toss well to coat everything evenly.
Step 2: Roast in the oven until the eggplant is tender and caramelized and the chickpeas turn golden, about 30 to 35 minutes. Stir the mixture halfway through roasting for even cooking. Once done, add the sliced scallions and mix thoroughly.
Step 3: While the vegetables roast, place the vermicelli noodles in a large bowl. Pour boiling water over the noodles until they are fully submerged. Let them soak for about 5 minutes until softened, then rinse under cold water to stop further cooking. Drain well.
Step 4: Prepare the cashew sauce by whisking together the cashew butter, ponzu, toasted sesame seeds, and ⅓ cup of water in a medium bowl. Season with salt and pepper to taste, stirring until the sauce is smooth and creamy.
Step 5: To serve, divide the drained noodles among four shallow bowls. Spoon the roasted eggplant and chickpea mixture over the noodles. Drizzle with the cashew sauce and garnish with more toasted sesame seeds and sliced scallions. Add hot sauce on the side if you like a little extra heat.

Tips & Variations

For extra depth, try adding a sprinkle of chili flakes or fresh herbs like cilantro or basil on top before serving.
If you can’t find ponzu, substitute it with a mix of soy sauce and a splash of lemon or lime juice for a similar tangy flavor.
Swap vermicelli rice noodles for soba or udon noodles for a different texture.
To make this dish vegan, ensure the ponzu sauce you use is free from fish-based ingredients.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm the eggplant mixture gently in a skillet, then toss with the noodles. Add the cashew sauce fresh before serving to maintain its creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

You can roast the eggplant and chickpeas ahead of time and store them separately from the noodles and sauce. Combine and dress just before serving to keep the noodles from getting soggy.

Is this recipe gluten-free?

Yes, provided you use gluten-free ponzu sauce and rice noodles, this dish is naturally gluten-free and suitable for those with gluten sensitivities.

Roasted Eggplant Noodles with Creamy Cashew Sauce Recipe

Print Recipe

★★★★★

4.7 from 58 reviews

This vibrant and wholesome dish features roasted eggplant and chickpeas combined with delicate vermicelli rice noodles, all brought together by a creamy, tangy cashew sauce infused with ponzu and toasted sesame flavors. Easy to prepare and packed with textures and flavors, it’s a perfect light meal that celebrates roasted vegetables and nutty sauces.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: Fusion/Asian-inspired
Diet: Vegan

Ingredients

Scale

Roasted Vegetables

1 ½ pounds Italian eggplant, diced into 1-inch pieces (about 8 cups)
1 (14-ounce) can chickpeas, rinsed
Salt and pepper, to taste
2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil
½ cup thinly sliced scallions, plus more for garnish

Noodles

6 ounces vermicelli rice noodles

Cashew Sauce

⅓ cup roasted cashew butter
2 tablespoons ponzu
2 teaspoons toasted sesame seeds, plus more for garnish
⅓ cup water
Salt and pepper, to taste

Optional

Hot sauce, for serving

Instructions

Roast the Vegetables: Preheat your oven to 425°F (220°C). On a large rimmed sheet pan, combine the diced eggplant and rinsed chickpeas. Season generously with salt and pepper, then drizzle with the extra-virgin olive oil and toasted sesame oil. Toss everything well to ensure even coating. Roast for 30 to 35 minutes, stirring halfway, until the eggplant becomes tender and caramelized and the chickpeas are golden. When done, add the thinly sliced scallions and mix thoroughly.
Prepare the Noodles: While the vegetables roast, place vermicelli rice noodles in a large bowl and cover completely with boiling water. Let them soak until softened, about 5 minutes. Once softened, rinse the noodles under cold water to stop the cooking process and drain them well.
Make the Cashew Sauce: In a medium bowl, combine the roasted cashew butter, ponzu, toasted sesame seeds, and ⅓ cup water. Season with salt and pepper to taste. Whisk the mixture vigorously until you achieve a smooth, creamy consistency.
Assemble the Dish: Divide the drained noodles evenly among 4 shallow bowls. Top each serving with the roasted eggplant and chickpea mixture. Spoon the creamy cashew sauce generously over the top, then garnish with additional toasted sesame seeds and sliced scallions. Serve with hot sauce on the side if you desire a spicy kick.

Notes

You can substitute the ponzu sauce with a mixture of soy sauce and a splash of lemon or lime juice if ponzu is unavailable.
To make the dish gluten-free, ensure your ponzu sauce is gluten-free or substitute with tamari.
For extra protein, add grilled tofu or shredded chicken on top.
Cashew butter can be replaced with almond butter for a slightly different flavor.
If you prefer a thicker sauce, reduce the amount of water added when whisking.

Keywords: roasted eggplant, cashew sauce, vermicelli noodles, rice noodles, sesame oil, ponzu, vegan noodle bowl, roasted chickpeas, healthy dinner