This weeknight noodle dish makes exercise of gochujang, miso, and tomato paste for deep style in no time. Prolonged, slender Japanese and Chinese language eggplant cook sooner and accumulate more soft than their globe-formed cousins.
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oz. dried huge rice noodles
Tbsp. gochujang (Korean sizzling pepper paste)
Tbsp. white or yellow miso
Tbsp. extra-virgin olive oil, divided
lb. medium eggplant, ideally Japanese, sliced ¾” thick
garlic cloves, thinly sliced
1” portion ginger, peeled, finely chopped
Tbsp. double-concentrated tomato paste
Tbsp. unsalted butter
scallions, thinly sliced
cup chopped salted dry-roasted peanuts
Articulate a immense pot of evenly salted water to a simmer. Get rid of away pot from warmth and slip in noodles. Let soak, stirring in overall, except very al dente. Drain, reserving 1 cup noodle cooking liquid. Rinse noodles below cool working water.
Combine gochujang and miso in a tiny bowl, gradually adding 1½ cups warm water, except mushy.
Meanwhile, warmth 3 Tbsp. oil in a immense skillet, ideally nonstick, over medium-excessive. Add eggplant and drizzle with one other 2 Tbsp. oil; season evenly with salt. Put together dinner, undisturbed, except golden brown, about 3 minutes. Toss; proceed to cook, tossing every so ceaselessly, except most of eggplant are golden and almost soft, about 5 minutes more. Transfer eggplant to a plate.
Decrease warmth to medium and add final 1 Tbsp. oil to skillet. Put together dinner garlic and ginger, stirring in overall, except golden, about 2 minutes. Add tomato paste and cook, stirring, except a exiguous of darkened, about 1 minute. Rush in gochujang combination and return eggplant to skillet. Put together dinner, stirring every so ceaselessly, except eggplant are almost falling apart, 6–8 minutes.
Add noodles, butter, and ½ cup reserved noodle cooking liquid to skillet. Put together dinner, tossing in overall and adding more cooking liquid as wanted, except sauce is sleek, about 2 minutes; season with salt.
Attend noodles topped with scallions and peanuts.