Spicy Braised Eggplant Noodles
Ingredients
The noodles
-
12
oz
dried wide rice noodles
The sauce
-
3
Tbsp
gochujang (Korean hot pepper paste)
-
1
Tbsp
white or yellow miso
-
2
Tbsp
double-concentrated tomato paste
The eggplant and aromatics
-
1½
lb
medium eggplant, preferably Japanese, sliced ¾” thick
-
6
cloves
garlic, thinly sliced
-
1
in
piece ginger, peeled, finely chopped
The cooking fats
-
6
Tbsp
extra-virgin olive oil, divided
-
2
Tbsp
unsalted butter
The toppings
-
3
scallions, thinly sliced
-
¼
cup
chopped salted dry-roasted peanuts
Other
Instructions
- Bring a large pot of lightly salted water to a simmer, remove from heat, and soak the noodles until very al dente.
- Mix gochujang and miso with warm water until smooth.
- Heat oil in a skillet, add eggplant, and cook until golden brown, then transfer to a plate.
- Cook garlic and ginger in the skillet, then add tomato paste and gochujang mixture, returning eggplant to the skillet.
- Add noodles, butter, and reserved cooking liquid to the skillet, tossing until the sauce is glossy.
- Serve topped with scallions and peanuts.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
20g
Total carbohydrates
60g
Total protein
12g
Sodium
800mg
Cholesterol
20mg
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