Roasted Eggplant Noodles with Cashew Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
