Roasted Eggplant Noodles with Creamy Cashew Sauce Recipe
Introduction
This Roasted Eggplant Noodles with Cashew Sauce dish offers a delightful blend of smoky roasted vegetables paired with creamy, tangy cashew dressing. It’s a satisfying, plant-based meal that’s both nourishing and full of flavor, perfect for a cozy dinner or a casual lunch.
Ingredients
- 1 ½ pounds Italian eggplant, diced into 1-inch pieces (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 degrees Fahrenheit. On a large rimmed sheet pan, combine the diced eggplant and rinsed chickpeas. Season with salt and pepper, then drizzle with the extra-virgin olive oil and toasted sesame oil. Toss everything together to ensure even coating.
- 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 turn golden. Add the sliced scallions to the roasted vegetables and stir well.
- Step 3: While roasting, prepare the noodles. Place the vermicelli rice noodles in a large bowl and cover them with enough boiling water to submerge completely. Let them soak for about 5 minutes until softened, then rinse under cold water and drain thoroughly.
- Step 4: In a medium bowl, whisk together the roasted cashew butter, ponzu, toasted sesame seeds, and ⅓ cup water. Season with salt and pepper to taste and mix until smooth and creamy.
- Step 5: Divide the drained noodles evenly among four shallow bowls. Top each with the roasted eggplant and chickpea mixture, then spoon over the cashew sauce. Garnish with additional sesame seeds and scallions. Serve with hot sauce on the side if desired.
Tips & Variations
- Use sambal or your favorite chili garlic sauce for an extra spicy kick.
- Substitute cashew butter with almond or sunflower seed butter if you have nut allergies.
- Try adding fresh herbs like cilantro or basil for a bright fresh flavor.
- If you prefer, swap vermicelli rice noodles for zucchini noodles for a low-carb option.
- Make it a heartier meal by adding cooked tofu or tempeh on top.
Storage
Store any leftover noodles, roasted vegetables, and cashew sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the roasted eggplant and chickpeas gently in a skillet or microwave, then toss with cold noodles and sauce or gently warm all together. Add fresh scallions and sesame seeds just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cashew sauce ahead of time?
Yes, the cashew sauce can be prepared up to 3 days in advance and kept refrigerated. Stir well before serving as it may thicken slightly in the fridge.
What if I don’t have ponzu sauce?
You can substitute ponzu with a mixture of soy sauce and a splash of lemon or lime juice to replicate its tangy, savory flavor.
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Roasted Eggplant Noodles with Creamy Cashew Sauce Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free, Vegetarian
Description
This Roasted Eggplant Noodles with Cashew Sauce recipe is a vibrant and comforting dish featuring tender roasted eggplant and chickpeas paired with delicate vermicelli rice noodles. Enhanced by a creamy, tangy cashew-based sauce with ponzu and toasted sesame, this dish boasts a perfect balance of flavors and textures, making it an ideal vegetarian and gluten-free meal.
Ingredients
Vegetables and Legumes
- 1 ½ pounds Italian eggplant, diced into 1-inch pieces (approximately 8 cups)
- 1 (14-ounce) can chickpeas, rinsed
- ½ cup thinly sliced scallions, plus more for garnish
Oils and Seasonings
- Salt and pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons toasted sesame oil
- 2 teaspoons toasted sesame seeds, plus more for garnish
Noodles
- 6 ounces vermicelli rice noodles
Cashew Sauce
- ⅓ cup roasted cashew butter
- 2 tablespoons ponzu sauce
- ⅓ cup water
Optional
- Hot sauce, for serving (optional)
Instructions
- Roast the 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. Drizzle the extra-virgin olive oil and toasted sesame oil over the vegetables, then toss everything together to coat evenly. Spread into an even layer and roast in the oven for 30 to 35 minutes, stirring halfway through, until the eggplant is tender and caramelized, and the chickpeas are golden brown. Remove the pan from the oven and add the sliced scallions, mixing well to combine.
- Prepare the noodles: While the vegetables roast, place the vermicelli rice noodles in a large bowl and cover completely with boiling water. Let them soak for about 5 minutes until softened. Drain and rinse under cold water to stop the cooking process, then drain thoroughly to prevent sogginess.
- Make the cashew sauce: In a medium mixing bowl, whisk together the roasted cashew butter, ponzu sauce, toasted sesame seeds, and ⅓ cup of water. Season with salt and pepper to taste, whisking until the sauce is smooth and creamy. Adjust water quantity if needed to reach your desired sauce consistency.
- Assemble and serve: Divide the cooked noodles evenly among four shallow bowls. Spoon the roasted eggplant and chickpea mixture on top of each serving. Drizzle with the creamy cashew sauce, and garnish with additional toasted sesame seeds and sliced scallions. Offer hot sauce on the side for those who enjoy a spicy kick. Serve immediately for best flavor and texture.
Notes
- This dish is naturally gluten-free because it uses rice noodles and no wheat ingredients.
- You can substitute the ponzu sauce with soy sauce or tamari for a different flavor profile, but keep in mind the sodium content.
- If you prefer a thinner sauce, add more water gradually until desired consistency is achieved.
- To make this recipe vegan, ensure your ponzu sauce does not contain fish or animal products.
- Leftovers keep well refrigerated for up to 2 days but may lose some texture in the noodles; reheat gently or enjoy cold.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian Fusion
Keywords: roasted eggplant, cashew sauce, rice noodles, vegan noodles, gluten-free pasta, vegetarian dinner, healthy noodles, plant-based, easy roasted vegetables
