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Spicy Braised Eggplant Noodles
A weeknight noodle dish that comes together in no time thanks to a power thruple of gochujang, miso, and tomato paste.
👥 4 Servings👤 Chris Morocco📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●skillet
📝 Preparation Steps
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.
2
Mix gochujang and miso in a small bowl, gradually adding 1½ cups warm water, until smooth.
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.
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.
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.
6
Serve noodles topped with scallions and peanuts.
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