Introduction

This roasted eggplant noodles dish is a vibrant, flavorful meal that combines tender caramelized eggplant and chickpeas with delicate vermicelli rice noodles. Topped with a creamy, tangy cashew sauce and a sprinkle of sesame seeds, it’s a satisfying and wholesome bowl perfect for any day of the week.

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, 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

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, drizzle with olive oil and toasted sesame oil, then toss to coat everything evenly.
Step 2: Roast the mixture 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 the oven and stir in the sliced scallions.
Step 3: While the vegetables roast, place the vermicelli rice noodles in a large bowl and cover with boiling water. Let them soak for about 5 minutes until softened. Drain the noodles and rinse them under cold water to stop the cooking. Drain well.
Step 4: In a medium bowl, whisk together the cashew butter, ponzu sauce, toasted sesame seeds, and ⅓ cup of water. Season the sauce with salt and pepper to taste until smooth and creamy.
Step 5: To serve, divide the noodles among four shallow bowls. Top each serving with the roasted eggplant and chickpea mixture, then spoon over the cashew sauce. Garnish with extra scallions and sesame seeds. Add hot sauce if desired for an extra kick.

Tips & Variations

For a nuttier flavor, toast your own sesame seeds lightly in a dry pan before adding them to the sauce.
Swap the ponzu with soy sauce mixed with a splash of lemon or lime juice if ponzu isn’t available.
Add fresh herbs like cilantro or basil for an aromatic twist.
Use spiralized zucchini or sweet potato noodles as a gluten-free alternative to rice noodles.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some sauce and soften, so gently toss with a little water before reheating. Reheat briefly in the microwave or warm on the stovetop over low heat until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this recipe?

Yes, you can substitute vermicelli rice noodles with soba, udon, or even whole wheat spaghetti if you prefer. Adjust soaking and cooking times accordingly.

Is this dish vegan?

Yes, this recipe is completely vegan as written, using plant-based ingredients and no animal products.

Roasted Eggplant Noodles with Cashew Sauce Recipe

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★★★★★

4.8 from 121 reviews

A delicious and healthy recipe featuring tender roasted eggplant and golden chickpeas served atop vermicelli rice noodles, all drizzled with a creamy, tangy cashew and ponzu sauce. Perfect for a plant-based meal that balances roasted vegetables with nutty, savory flavors and a touch of sesame.

Author: Lila
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Roasting
Cuisine: Fusion / Plant-Based
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 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 eggplant and chickpeas: 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, then drizzle with the extra-virgin olive oil and toasted sesame oil. Toss everything together until the pieces are evenly coated in oil and seasonings. Spread out in a single layer and roast in the oven for 30 to 35 minutes, stirring once halfway through, until the eggplant is tender and caramelized and the chickpeas are golden brown. Remove from oven and stir in the sliced scallions to distribute evenly.
Prepare the noodles: Place the vermicelli rice noodles in a large bowl and cover completely with boiling water. Let them soak and soften for about 5 minutes. Then drain the noodles and rinse under cold water to stop the cooking process and prevent sticking. Drain well and set aside.
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. Whisk vigorously until the sauce is smooth and creamy, adjusting consistency as needed by adding a splash more water if too thick.
Assemble and serve: Divide the drained noodles evenly among four shallow bowls. Spoon the roasted eggplant and chickpea mixture over the noodles. Drizzle the creamy cashew sauce on top, then garnish with additional toasted sesame seeds and sliced scallions. Serve immediately with optional hot sauce on the side for those who want a spicy kick.

Notes

For best texture, do not over-soak the rice noodles; 5 minutes is sufficient.
To make this dish gluten-free, ensure your ponzu sauce is certified gluten-free or substitute with tamari-based sauce.
Leftovers can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
Optional hot sauce adds a nice kick but can be omitted for a milder flavor.
You can roast the eggplant and chickpeas a little longer if you prefer them crispier.

Keywords: roasted eggplant noodles, cashew sauce, vegan noodles, plant-based dinner, roasted chickpeas, vegan cashew sauce, sesame oil noodles