Spicy braised eggplant noodles from Bon Appétit Magazine, August 2021 (page 18)

  • scallions
  • garlic
  • Show all ingredients...

  • EYB Comments

    Can substitute yellow miso for white miso, and Chinese eggplants for Japanese eggplants.

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Notes about this recipe

  • Eat Your Books

    Can substitute yellow miso for white miso, and Chinese eggplants for Japanese eggplants.

  • anya_sf on October 02, 2021

    I browned the eggplant in a cast iron skillet and was able to use less oil. To finish the dish, I used a nonstick wok, so there was plenty of room and the noodles didn't stick, although it dirtied an extra pan. Despite soaking the noodles quite al dente, once the sauce was added, they got rather mushy, especially since I had to add extra cooking liquid. The flavor of the sauce was good with the initial 1/2 cup liquid, but got diluted since I had to add more, so unfortunately the overall dish was bland (with mild gochujang) and soft. The peanuts were an essential contrast; I added extra. Cooked green beans were also a good addition. Overall, though, this was a nice idea that didn't quite pan out.

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