Introduction

Roasted Eggplant Noodles with Cashew Sauce is a flavorful, plant-based dish that balances tender caramelized eggplant with a creamy, tangy cashew sauce. It’s a satisfying and vibrant meal perfect for anyone looking for a fresh twist on noodles without the heaviness of traditional pasta.

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
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 sheet pan, combine the diced eggplant and chickpeas. Season with salt and pepper, then drizzle with olive oil and toasted sesame oil. Toss to coat evenly.
Step 2: Roast the mixture for 30 to 35 minutes, stirring halfway through, until the eggplant is tender and caramelized and the chickpeas are golden. Add the sliced scallions and mix well.
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, then rinse under cold water to stop cooking and drain thoroughly.
Step 4: In a medium bowl, whisk together the cashew butter, ponzu, toasted sesame seeds, and ⅓ cup water. Season with salt and pepper until you have a smooth, creamy sauce.
Step 5: Divide the drained noodles among four shallow bowls. Top each with the roasted eggplant and chickpea mixture. Spoon over the cashew sauce and garnish with additional sesame seeds and scallions.
Step 6: Serve warm with hot sauce on the side, if desired, for a spicy kick.

Tips & Variations

For extra texture, sprinkle some crushed roasted cashews on top just before serving.
Substitute vermicelli rice noodles with soba or zucchini noodles for a different texture or gluten-free option.
If you can’t find ponzu, a mix of soy sauce and lemon juice makes a good substitute.
Add fresh herbs like cilantro or basil to brighten the dish.

Storage

Store leftover eggplant noodles and cashew sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the noodles gently in a microwave or in a skillet with a splash of water to prevent drying out. The cashew sauce can be served cold or warmed slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan as it contains no animal products. Just ensure your ponzu sauce is vegan or substitute with a vegan-friendly soy sauce mixture.

What if I don’t have cashew butter?

You can substitute cashew butter with almond butter or peanut butter for a slightly different flavor. Alternatively, blend soaked cashews until creamy to make your own cashew butter.

Roasted Eggplant Noodles with Cashew Sauce Recipe

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★★★★★

4.4 from 103 reviews

A vibrant and healthy dish featuring roasted eggplant and chickpeas tossed with vermicelli rice noodles, topped with a creamy, tangy cashew sauce. This recipe offers a delightful combination of textures and flavors, perfect for a satisfying plant-based meal.

Author: Elias
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: Asian Inspired
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

Preheat and Roast Vegetables: Heat the oven to 425°F (220°C). On a large rimmed sheet pan, combine diced eggplant and rinsed chickpeas. Season with salt and pepper, then drizzle with extra-virgin olive oil and toasted sesame oil. Toss to coat evenly. Roast for 30 to 35 minutes, stirring halfway through, until the eggplant is tender and caramelized and the chickpeas are golden. Add the sliced scallions and mix well.
Prepare Noodles: Meanwhile, place the vermicelli rice noodles in a large bowl and cover with boiling water. Let them soak until softened, about 5 minutes. Rinse the noodles under cold water to stop cooking and drain thoroughly.
Make 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, mixing until the sauce is smooth and creamy.
Assemble and Serve: Divide the noodles among four shallow bowls. Top with the roasted eggplant and chickpea mixture. Spoon the cashew sauce over the top, then garnish with additional toasted sesame seeds and scallions. Serve with hot sauce on the side if desired.

Notes

To make this dish gluten-free, ensure you use gluten-free ponzu or substitute with tamari or coconut aminos.
Roasted cashew butter can be replaced with raw cashew butter, but roasting adds a deeper flavor.
Vermicelli rice noodles soften quickly; do not over-soak to avoid mushy texture.
For added protein, consider adding grilled tofu or tempeh on the side.
Adjust the amount of hot sauce to your spice preference.

Keywords: Roasted Eggplant, Cashew Sauce, Vegan Noodles, Chickpeas, Healthy Vegan Meal, Plant-based, Asian Flavors