Roasted Eggplant Noodles with Cashew Sauce Recipe
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.
- 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
