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)
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.
