Roasted Eggplant Noodles with Cashew Sauce Recipe

Introduction

Roasted Eggplant Noodles with Cashew Sauce is a vibrant, flavorful dish perfect for a light lunch or dinner. Tender roasted eggplant and chickpeas pair beautifully with silky vermicelli noodles and a creamy, tangy cashew sauce. This recipe is simple to prepare and packed with satisfying textures and bold flavors.

Ingredients

• 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
• 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

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

Tips & Variations

• For a nuttier flavor, try using almond butter instead of cashew butter in the sauce.
• Add fresh herbs like cilantro or basil for a bright, fresh touch.
• If you prefer a spicier dish, stir chili flakes into the cashew sauce or mix hot sauce directly into the noodles before serving.
• To make this gluten-free, ensure your vermicelli rice noodles are labeled gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the cashew sauce separate if possible to maintain the best texture. Reheat gently in the microwave or enjoy cold as a refreshing noodle salad. Add a splash of water or ponzu when reheating if the sauce thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh noodles instead of vermicelli rice noodles?

Yes, fresh rice noodles or even soba noodles can work well. Just adjust soaking or cooking times according to the noodle type.

Is ponzu sauce essential in this recipe?

Ponzu adds a tangy, citrusy flavor that brightens the dish, but you can substitute it with a mix of soy sauce and a squeeze of lemon or lime if needed.

Roasted Eggplant Noodles with Cashew Sauce Recipe

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★★★★★

4.4 from 91 reviews

A vibrant and healthy recipe featuring roasted eggplant and chickpeas served over delicate vermicelli rice noodles, all topped with a creamy, tangy cashew sauce. This dish balances smoky, nutty, and umami flavors, making it a perfect gluten-free and vegetarian meal that’s both satisfying and nutritious.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Asian Fusion
• Diet: Gluten Free, Vegetarian

Ingredients

Scale 1x2x3x

Roasted Vegetables and Noodles

• 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
• 6 ounces vermicelli rice noodles

Cashew Sauce and Garnishes

• ⅓ cup roasted cashew butter
• 2 tablespoons ponzu sauce
• 2 teaspoons toasted sesame seeds, plus more for garnish
• Hot sauce (optional), for serving

Instructions

1. Roast the Eggplant and Chickpeas: Preheat the 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 with the extra-virgin olive oil and toasted sesame oil, then toss everything together to coat evenly. Roast in the oven for 30 to 35 minutes, stirring halfway through, until the eggplant is tender and caramelized and the chickpeas are golden. Remove from oven, stir in the sliced scallions while warm.
2. Prepare the Noodles: While the vegetables roast, place the vermicelli rice noodles in a large bowl. Pour enough boiling water over them to completely cover the noodles. Let them soak for about 5 minutes until softened. Then rinse the noodles thoroughly under cold water to halt cooking and drain them well.
3. Make the Cashew Sauce: In a medium bowl, whisk together the roasted cashew butter, ponzu sauce, toasted sesame seeds, and ⅓ cup water. Season with salt and pepper to taste, whisking until the sauce is smooth and creamy.
4. Assemble the Dish: Divide the drained noodles among four shallow bowls. Top each with the roasted eggplant and chickpea mixture. Spoon generous amounts of the creamy cashew sauce over the top. Garnish with additional toasted sesame seeds and sliced scallions. Serve with hot sauce on the side if desired for extra heat.

Notes

• The ponzu sauce adds a tangy, citrusy umami flavor, but lemon juice or lime juice mixed with soy sauce can be a substitute.
• For a nuttier flavor, you can toast your own sesame seeds just before use.
• If you prefer a thinner sauce, add more water a tablespoon at a time when whisking the cashew sauce.
• This dish is best served immediately but can be refrigerated for up to 2 days and reheated gently.
• Ensure the rice noodles are well drained to prevent the dish from becoming soggy.

Keywords: Roasted Eggplant Noodles, Cashew Sauce, Gluten Free, Vegetarian, Roasted Vegetables, Vegan Sauce, Asian Fusion Noodle Bowl