Ingredients
Kosher salt
8 oz. dried wide rice noodles
3 tbsp. gochujang
1 tbsp. white or yellow miso
3 tbsp. neutral oil, divided
1½ lb. medium eggplant, preferably Japanese, sliced ¾” thick
3 c. kale, chopped
6 garlic cloves, thinly sliced
1 tbsp. ginger, minced or paste
2 tbsp. double-concentrated tomato paste
2 tbsp. unsalted butter
3 scallions, thinly sliced
¼ cup chopped dry-roasted peanuts
Directions
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.
Mix gochujang and miso in a small bowl, gradually adding 1½ cups warm water, until smooth.
Meanwhile, heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add eggplant; 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.
Reduce heat to medium and add remaining 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.
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. Serve noodles topped with scallions and peanuts.
Serves 4.
1 serving = 450 calories
