Equipment
Ingredients
Noodles and Base
- 200 g rice noodles, dry, medium width
- 1 eggplant, diced into 2cm cubes
- 240 g chickpeas, rinsed and drained
- 30 ml neutral oil, divided use
Creamy Cashew Sauce
- 100 g smooth cashew butter, stirred well
- 45 ml tamari
- 15 ml rice vinegar
- 15 ml maple syrup
- 10 ml toasted sesame oil
- 2 garlic, minced
- 10 g ginger, freshly grated
- 60 ml warm water
Garnish
- 3 scallions, thinly sliced
- 10 g toasted sesame seeds
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 590 kcal
- Protein
- 12 g
- Carbohydrates
- 81 g
- Fat
- 26 g
- Fiber
- 10 g
- Sugar
- 17 g
- Sodium
- 322 mg
- Saturated Fat
- 9 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 5 g
- Potassium
- 583 mg
- Calcium
- 110 mg
- Iron
- 3.4 mg
- Magnesium
- 113 mg
- Phosphorus
- 286 mg
- Zinc
- 2.4 mg
- Vitamin A
- 7 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 2.2 mg
- Vitamin K
- 39 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.14 mg
- Niacin
- 1.6 mg
- Folate
- 78 mcg
- Water
- 171 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a large pot of water to a boil over high heat (100 degrees C / 212 degrees F). Cook the rice noodles according to package directions until tender but still slightly chewy. Drain in a colander, rinse under cold water to stop the cooking process, and set aside.
In a mixing bowl, combine the cashew butter, tamari, rice vinegar, maple syrup, toasted sesame oil, minced garlic, grated ginger, and warm water. Whisk vigorously until the sauce is completely smooth and creamy.
Heat a large wok or skillet over medium-high heat. Add 20ml of the neutral oil. Once the oil is shimmering, add the diced eggplant in a single layer. Cook undisturbed for 3 to 4 minutes to develop a deep brown crust, then toss and continue cooking until completely tender and caramelized on all sides.
Add the remaining 10ml of oil to the wok with the eggplant, followed by the drained chickpeas. Sauté for another 3 to 4 minutes until the chickpeas are heated through and begin to turn slightly golden.
Reduce the heat to low. Add the cooked rice noodles and the creamy cashew sauce into the wok with the eggplant and chickpeas. Toss everything together continuously until the noodles are thoroughly coated and the sauce is warmed through, about 1 to 2 minutes.
Remove the wok from the heat. Divide the noodle mixture evenly among four serving bowls. Garnish generously with the sliced scallions and toasted sesame seeds. Serve immediately.
Chef's Notes
- Salting your eggplant 20 minutes before cooking and patting it dry can significantly improve the final texture and reduce the amount of oil it absorbs.
- Using warm water to thin the cashew sauce is crucial; cold water can cause the nut butter to seize and become grainy.
- If your cashew butter contains added sugar, you may need to reduce the maple syrup by half to maintain a balanced savory flavor profile.
- For extra depth of flavor, toast the raw ginger and garlic in the hot oil for 30 seconds before adding the chickpeas, rather than whisking them raw into the sauce.
Storage
Refrigerator: 3 days — Store sauce and noodles separately if possible to prevent noodles from becoming mushy.
Reheating: Reheat gently in a pan with a splash of water to loosen the cashew sauce.
Troubleshooting
Eggplant is soggy and pale rather than browned.
Cause: The pan was too crowded or the heat was not high enough, causing the eggplant to steam in its own moisture.
Fix: Increase the heat to high and add a small splash of oil to encourage browning, cooking until the moisture evaporates.
Prevention: Use a larger pan, cook in batches, and ensure the oil is shimmering hot before adding the eggplant.
The cashew sauce is too thick and clumps on the noodles.
Cause: Different brands of cashew butter have varying moisture levels; the noodles may have absorbed the available liquid.
Fix: Add warm water 15ml at a time to the wok while tossing until the sauce reaches a silky consistency.
Prevention: Assess the sauce consistency before adding it to the pan; it should be pourable like heavy cream.
Noodles break apart into small pieces when tossing.
Cause: Noodles were overcooked during the boiling phase or tossed too aggressively in the pan.
Fix: Cannot be fixed once broken, but the dish will still taste excellent.
Prevention: Undercook the noodles by 1 minute during the boiling phase as they will finish softening in the warm sauce.
Cultural Context
This dish bridges Southeast Asian noodle techniques with Middle Eastern and Mediterranean staple ingredients like eggplant and chickpeas. The creamy nut-based sauce mimics the richness of traditional Chinese sesame or peanut noodles, elevated through the mild, buttery sweetness of roasted cashews.
