Roasted Eggplant Noodles with Creamy Cashew Sauce Recipe
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.
- 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
