This weeknight noodle dish uses gochujang, miso, and tomato paste for deep flavor in no time. Long, slender Japanese and Chinese eggplant cook faster and get more tender than their globe-shaped cousins.
What you’ll need
Large Pot
$65 $50 At Amazon
Colander
$13 At Amazon
Large Nonstick Skillet
$50 At Amazon
Deal: Silicone and Stainless-Steel Tongs (2 Pack)
$17 $10 At Amazon
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Bring a large pot of lightly salted water to a simmer. Remove pot from heat and stir in noodles. Let soak, stirring often, until very al dente. Drain, reserving 1 cup noodle cooking liquid. Rinse noodles under cold running water.
Step 2
Mix gochujang and miso in a small bowl, gradually adding 1½ cups warm water, until smooth.
Step 3
Meanwhile, heat 3 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add eggplant and drizzle with another 2 Tbsp. oil; season lightly with salt. Cook, undisturbed, until golden brown, about 3 minutes. Toss; continue to cook, tossing occasionally, until most of eggplant are golden and nearly tender, about 5 minutes more. Transfer eggplant to a plate.
Step 4
Reduce heat to medium and add remaining 1 Tbsp. oil to skillet. Cook garlic and ginger, stirring often, until golden, about 2 minutes. Add tomato paste and cook, stirring, until slightly darkened, about 1 minute. Stir in gochujang mixture and return eggplant to skillet. Cook, stirring occasionally, until eggplant are nearly falling apart, 6–8 minutes.
Step 5
Add noodles, butter, and ½ cup reserved noodle cooking liquid to skillet. Cook, tossing often and adding more cooking liquid as needed, until sauce is glossy, about 2 minutes; season with salt.
Step 6
Serve noodles topped with scallions and peanuts.
