Roasted Eggplant Noodles with Cashew Sauce Recipe
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.
- 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
