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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