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

Scale

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