Roasted Eggplant Noodles with Cashew Sauce Recipe
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.
- 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
