Roasted Eggplant Asian Noodles

Sooo I’ve been making these roasted eggplant Asian noodles like crazy lately and I’m not even sorry about it.

These Asian-inspired spicy noodles are honestly my current lifesaver when I need something delicious but don’t have the energy to deal with anything complicated. The smoky flavor from the roasted eggplant with that kick from the chili peppers? Heaven on a plate!

This recipe makes the perfect amount for 2 people – though I always secretly hope Mark will be working late so I can have both portions to myself. #sorrynotsorry

I discovered this eggplant pasta recipe last summer when my fridge was practically empty except for these sad lonely eggplants that were definitely judging me from the vegetable drawer. What started as total kitchen desperation has turned into one of my most-requested dishes when friends come over.

What Makes These Easy Asian Eggplant Noodles So Special?

Okay so if you’ve never tried roasted eggplant with noodles before, you’re seriously missing out on one of life’s great pleasures.

The baked eggplants get this incredible depth of flavor that transforms an ordinary noodle dish into something cozy, comforting, but interesting as well.

The texture contrast is EVERYTHING. You get these tender, melt-in-your-mouth roasted eggplant pieces against the slight chew of noodles. Like, how is something this simple so ridiculously good??

The sauce is super basic but packs a punch. Soy sauce does the heavy lifting while the red chili peppers add just enough heat to make things interesting. I’ve made it for my spice-obsessed yoga friends and for my son’s playdate parents who can’t handle pepper, and everyone finds their happy place with this dish.

This recipe is that rare unicorn that’s impressive enough for company but easy enough for a Wednesday night when Mercury is in retrograde and you just CANNOT with life.

Quick and Easy Dinner Ingredients You’ll Need

• 2 medium eggplants
• 200g noodles of your choice (7oz) (I use rice noodles, but soba or even regular spaghetti works)
• Sesame oil (or whatever vegetable oil you have)
• 4 cloves garlic, minced
• 1/2 red chili pepper, thinly sliced (adjust based on the variety and how spicy you want it!)
• 6 tablespoons soy sauce
• 4 tablespoons rice vinegar
• 2 teaspoons sesame oil
• 4 teaspoons brown sugar or maple syrup
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• Fresh cilantro or basil for garnish (optional)

Healthy Asian Dinner Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C). You can also fire up the grill but WHO HAS TIME FOR THAT when you’re starving? (If you do please go for it, it will taste even better!)
2. Cut your eggplants in half lengthwise. Then take a knife and make cuts in a criss-cross pattern along the flesh (not cutting through the skin). This is literally the most satisfying part – reminds me of those ASMR videos my daughter is obsessed with! Brush them with sesame oil.
3. Place your eggplants cut-side down on a baking sheet lined with parchment paper (because who has time to scrub baking sheets?? Not this Libra!). Roast those babies for about 30-35 minutes until they’re super soft and the skin looks a bit wrinkly. My cat Milo always comes running to the kitchen when I’m roasting eggplant – weird flex, but okay Milo.
4. While the eggplants are doing their thing in the oven, put all your sauce ingredients together: soy sauce, rice vinegar, sesame oil, brown sugar, and that half chili pepper all sliced up. Let this sit for at least a minute so the chili can infuse everything with spicy goodness. I usually make this sauce and then scroll through Instagram for way longer than a minute, if we’re being totally honest here.
5. Boil water for the noodles in a pot, and cook them according to package directions.
6. When the eggplants are done scoop out all that gorgeous flesh and either shred it with two forks or chop it into medium-small chunks. It should be super soft and almost melt when you touch it.
7. Heat some oil in a pan, throw in that minced garlic and cook it for like 30 seconds. Don’t burn it or you’ll have to start over and then you’ll be hangry texting your BFF about how cooking is so hard, lol.
8. Toss your cooked noodles into the pan with the garlic. Pour your chili-infused sauce mixture over everything and toss until all the noodles are coated. I usually use tongs for this part because it feels fancy, but honestly, a fork works too.
9. Gently fold in your beautiful roasted eggplant pieces. Sometimes I get impatient and just stir wildly and end up with eggplant mush. Still tastes amazing but doesn’t look as pretty for the ‘gram.
10. Sprinkle with those sliced green onions and sesame seeds. DONE! Divide between two bowls and immediately take a pic before diving in because #foodporn.

Vegan Eggplant Recipes Storage Tips

So this should serve 2 hungry people, but if you somehow have leftovers (HOW??), this eggplant pasta keeps really well in the fridge for about 3 days. The flavors actually get even BETTER overnight!

To reheat, just add a tiny splash of water and warm it in a skillet. You can microwave it too, but the skillet method gives you better texture.

Honestly though, I’ve eaten this cold straight from the fridge while standing at the kitchen counter at 11pm, illuminated only by the refrigerator light like a feral raccoon. No judgment here if you do the same.

Spicy Noodle Recipes Notes and Helpful Tricks

After making this recipe approximately 500 times (slight exaggeration but not by much), I’ve learned a few things that might help you too.

Make sure your oven is fully preheated before the eggplant goes in. Nothing sadder than eggplant that steams instead of roasts because the oven wasn’t hot enough. Been there, regretted that.

The criss-cross cutting technique is NOT just for show. It helps the eggplant cook evenly and absorb all that yummy oil. Otherwise you might end up with the eggplant roasted on the surface but raw on the side.

If you don’t have rice vinegar in your pantry, apple cider vinegar or even a normal white vinegar will work. The flavor will be slightly different but still delish.

And if you have an extra few minutes, toast those sesame seeds in a dry pan until golden. It’s these little touches that make people think you actually know what you’re doing in the kitchen!

Last Monday after yoga, I was STARVING and had some leftover roasted sweet potatoes in the fridge, so I threw those in with the eggplant. The sweetness with the spicy elements was actually a surprising win! Don’t be afraid to experiment with what you’ve got.

Roasted Eggplant Asian Noodles Pairing Suggestions

These vegetarian spicy eggplant noodles are a complete dinner on their own. But if you are having people over and want some interesting ideas for sides you can try these:

I think a super simple cucumber salad with rice vinegar and a touch of sugar gives a great contrast to the warm and spicy noodles. It’s particularly perfect if you’ve gone heavy on the chili peppers like I tend to when Mark is out for the evening and it’s just me (my son would literally cry if I served him the full-spice version).

For a protein boost, add some crispy tofu on top. Just cube firm tofu, toss with cornstarch, and pan-fry until golden. Easy peasy and so good.

A side of simple steamed or stir-fried bok choy adds color and nutrition. I usually just drizzle it with a bit of the same sauce I use for the noodles because I’m all about efficiency in the kitchen.

If I’m serving this for friends I start with some veggie spring rolls. The girls always think I spent all day in the kitchen, and I just smile mysteriously like the Libra I am. 😉

Easy Noodles Dinner FAQ

Can I make this recipe ahead of time?

Yes girl! This is literally THE perfect make-ahead dish. I sometimes make it during my son’s swimming lessons so dinner is ready when we get home. The flavors get all cozy with each other in the fridge and honestly? It might even taste better the next day. Just store it in one of those containers with the snap lids (you know, the ones you’re always missing the matching lid for somehow? Where do they GO??)

Do I have to roast the eggplant, or can I cook it another way?

So here’s the tea – roasting gives the BEST flavor because it gets all caramelized and dreamy. But like, we’re all busy humans trying to survive, right? You can totally grill these eggplants if you’re already making other stuff on the grill. My friend Anna does this all summer and swears it’s even better with that charcoal flavor. One time when my oven was broken (and I was too impatient to wait for the repair person), I sliced the eggplant thin and pan-fried it. Different vibe but still yummy!

Is this recipe spicy? My kids are super dramatic about heat!

Hahaha I feel this in my SOUL! My son acts like I’m trying to poison him if there’s even a HINT of spice. This recipe is totally adjustable – the heat comes from that red chili pepper. If you’re serving spice-phobes, just use like a quarter of the pepper and remove all the seeds. Or substitute with bell peppers if you’re dealing with serious heat-haters. I usually make it medium spicy for everyone, then add chili oil to my own bowl because mama needs her spice fix!

What type of noodles work best? I always mess up noodles somehow?

Girl, same. I’ve had MANY noodle fails in my cooking journey! I usually grab rice noodles because they cook super fast (and are basically impossible to mess up). Or normal Chinese wheat noodles (so kind of like spaghuetti but way softer), they also cook really fast. But honestly, use whatever you have!

Soba noodles are amazing if you want that nutty flavor. Udon gives you those thick, chewy noodles that are so satisfying. Even that half-empty box of spaghetti that’s been in your pantry since who knows when will work! The key is undercooking them slightly since they’ll keep softening in the hot sauce.

Can I add protein to this dish? I’m trying to get more protein in my diet.

YES! I’m on that same protein journey (my yoga instructor keeps talking about it). Crispy tofu is my absolute go-to with this dish. One time I was running late after work and grabbed that pre-fried tofu from the store, and it was actually perfect!

Edamame is another super easy option – just throw them in with the noodles. When my friend Jim tried this dish, he was like “this needs more substance” (typical guy comment, right?) but after adding tofu he was completely obsessed and now asks for it every time he comes over for dinner!

Eggplant Noodle Recipe Healthy Variations

Sometimes I switch things up based on what I have in my pantry or my mood. Here are some variations that have worked beautifully:

For a creamier sauce, add a tablespoon of tahini or peanut butter to the sauce mixture. It creates this luxurious texture that clings to the noodles in the most satisfying way (I have this tahini noodles recipe that is very similar to this one… just mix them both).

Thai-inspired version: Add a tablespoon of lime juice to the sauce and garnish with crushed peanuts and Thai basil instead of cilantro. After our trip to Thailand a few years ago I became obssesed with those flavors.

Japanese-inspired version: To give a Japanese touch to your noodles recipe you can use mirin instead of rice vinegar and add a touch of miso paste to the sauce. If you have nori flakes use the as a garnish for your noodles.

Easy Quick Dinner Recipes Win!

These roasted eggplant noodles might seem basic, but they deliver those big, crave-worthy flavors that’ll have your family or friends asking what your secret is.

I make this at least twice a month now, especially on Wednesdays after yoga when I’m hungry but way too tired to deal with anything complicated. It’s become my reliable friend in the kitchen—always delicious, never demanding too much of my time or attention. Kinda like the perfect relationship, right?? 😂

If you’re looking for more quick Asian recipes, my tahini noodles recipe is possibly the fastest dish on my blog to make and so good! And for other easy Asian dishes, you might enjoy my tofu and broccoli with spicy peanut sauce.

Whatever you do, promise me you’ll try this eggplant noodles recipe at least once. Tag me on Insta if you make them – I literally check my phone first thing every morning to see your creations (after I feed Milo, of course, because cat priorities!).

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