Spicy Braised Eggplant Noodles
Ingredients
- Kosher salt
- 12 oz. dried wide rice noodles
- 3 Tbsp. gochujang (Korean hot pepper paste)
- 1 Tbsp. white or yellow miso
- 6 Tbsp. extra-virgin olive oil, divided
- 1½ lb. medium eggplant, preferably Japanese, sliced ¾” thick
- 6 garlic cloves, thinly sliced
- 1 1” piece ginger, peeled, finely chopped
- 2 Tbsp. double-concentrated tomato paste
- 2 Tbsp. unsalted butter
- 3 scallions, thinly sliced
- ¼ cup chopped salted dry-roasted peanuts
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