Introduction

Roasted Eggplant Noodles with Cashew Sauce is a flavorful and satisfying plant-based dish that combines tender roasted eggplant and crispy chickpeas with silky rice noodles. The creamy cashew sauce and toasted sesame oil deliver a rich, nutty depth perfect for a comforting meal.

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

Instructions

Step 1: Preheat the oven to 425°F (220°C). 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 until evenly coated. Roast for 30 to 35 minutes, stirring halfway, until the eggplant is tender and caramelized and the chickpeas are golden. Remove from oven and mix in the scallions.
Step 2: While the vegetables roast, place the vermicelli rice noodles in a large bowl. Pour boiling water over them until fully submerged and let them soften for about 5 minutes. Drain and rinse the noodles under cold water to stop the cooking process, then drain well.
Step 3: 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, mixing until the sauce is smooth and creamy.
Step 4: Divide the soaked noodles evenly among four shallow bowls. Top each serving with the roasted eggplant and chickpea mixture. Spoon over the cashew sauce, then garnish with extra sesame seeds and scallions. Serve with hot sauce on the side if you like a little heat.

Tips & Variations

For a nuttier flavor, try toasting your own cashews before making the cashew butter or substitute with almond butter if preferred.
If ponzu is unavailable, a mixture of soy sauce and a splash of rice vinegar can be used as a substitute.
Add fresh herbs like cilantro or mint for a bright finish.
Use gluten-free rice noodles to keep the dish gluten-free.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The eggplant and chickpeas may soften further upon reheating, so gently warm the dish in a skillet or microwave before serving. The sauce can be stored separately and stirred in when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can roast the eggplant and chickpeas ahead and store them refrigerated. Just reheat gently and toss with fresh noodles and sauce before serving for best texture.

Is this recipe vegan and gluten-free?

Yes, this recipe is naturally vegan. To keep it gluten-free, be sure to use gluten-free rice noodles and check that your ponzu sauce is gluten-free or use a gluten-free soy sauce alternative.

Roasted Eggplant Noodles with Cashew Sauce Recipe

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★★★★★

5 from 62 reviews

A vibrant and wholesome vegan dish featuring roasted eggplant and chickpeas tossed with vermicelli rice noodles, all drizzled with a creamy, tangy cashew and ponzu sauce. This recipe combines the rich flavors of roasted vegetables with the nutty depth of cashew butter and toasted sesame oil, garnished with scallions and sesame seeds for a satisfying meal that is perfect for a light lunch or dinner.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: Asian Fusion
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 and drained
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 sauce
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 baking sheet, combine the diced eggplant and rinsed chickpeas. Season generously with salt and pepper. Drizzle with extra-virgin olive oil and toasted sesame oil, then toss everything together to coat evenly. Roast in the oven until the eggplant is tender and caramelized and the chickpeas turn golden and slightly crispy, about 30 to 35 minutes, stirring halfway through roasting to ensure even cooking. When done, add the sliced scallions to the roasted mix and stir to combine.
Prepare the Noodles: While the vegetables roast, place the vermicelli rice noodles in a large bowl. Pour enough boiling water over them to fully cover and let them soak for about 5 minutes until softened. Then rinse the noodles under cold water immediately to stop the cooking process, and drain well to remove excess moisture.
Make the Cashew Sauce: In a medium bowl, whisk together the roasted cashew butter, ponzu sauce, toasted sesame seeds, and ⅓ cup of water until you achieve a smooth and creamy consistency. Season with salt and pepper to taste, adjusting the balance according to your preference.
Assemble and Serve: Divide the cooked and drained noodles evenly among four shallow serving bowls. Spoon the roasted eggplant and chickpea mixture on top of each serving of noodles. Drizzle generous amounts of the creamy cashew sauce over everything, then garnish with extra toasted sesame seeds and more sliced scallions for freshness and crunch. Serve with hot sauce on the side, if desired, to add a spicy kick.

Notes

Ensure that the eggplant pieces are evenly sized to cook uniformly during roasting.
Soaking noodles in boiling water is an easy alternative to boiling them on the stovetop.
Adjust the thickness of the cashew sauce by adding more water for a thinner consistency if preferred.
Ponzu sauce adds a citrusy umami flavor; you can substitute with soy sauce mixed with a splash of lemon or lime juice if necessary.
This dish is naturally vegan and gluten-free—ensure your ponzu sauce is gluten-free if you have dietary restrictions.

Keywords: roasted eggplant, cashew sauce, vegan noodles, vermicelli rice noodles, healthy dinner, plant-based, gluten-free, easy roasting recipe