Past Recipes
Peanut Noodles

Peanut Noodles with Bok Choy and Miso-Glazed Eggplant

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Inspired by two of her favorite Asian dishes: miso-glazed eggplant and Chinese peanut noodles, Chef Suzanne created an epic mashup that will have you ditching delivery ASAP. Cooked until perfectly tender, the noodles are tossed in a bowl-licking worthy sauce of peanut butter, soy, and ginger, then served with super-savory roasted eggplant and bok choy. Out with takeout!
  • Vegetarian
Serving size
Prep & cook time
Cooking Skill

Ingredients & Equipment

What we send

  • rice wine vinegar
    • 1 1/2 tablespoon
    • rice wine vinegar
  • ginger
    • 1/4 ounce
    • ginger
  • miso paste
    • 1 tablespoon
    • miso paste
  • linguine
    • 6 ounces
    • linguine
  • baby bok choy
    • 12 ounces
    • baby bok choy
  • mirin
    • 2 tablespoons
    • mirin
  • sesame seeds
    • 1 teaspoon
    • sesame seeds
  • agave
    • 1 packet
    • agave
  • soy sauce
    • 3 packets
    • soy sauce
  • peanut butter
    • 1 packet
    • peanut butter
  • eggplant
    • 8 ounces
    • eggplant

What You’ll Need

  • water
  • kosher salt
  • black pepper
  • canola oil
  • 10" large pot
  • aluminum foil
  • baking sheet


Cooking Steps

  1. Prepare Ingredients and Make Ginger Paste

    Prepare Ingredients and Make Ginger Paste

    Preheat oven to 450°F. Rinse bok choy and eggplant, and halve both lengthwise. Cut both crosswise into 1-inch pieces, keeping bok choy bulbs and leaves separate. Trim and discard skin of ginger. Mince and sprinkle over ¼ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down until ginger breaks down and a paste forms.

  2. Roast Vegetables

    Roast Vegetables

    Bring a large pot of water to a boil over high heat. Line a baking sheet with foil. On 1 half of baking sheet, toss bok choy bulbs  with ½ tablespoon canola oil, ⅛ teaspoon salt and pepper as desired. On other half of baking sheet, toss eggplant with ½ tablespoon canola oil, ⅛ teaspoon salt and pepper as desired. Roast, keeping eggplant and bok choy separate, until mostly tender, about 15 minutes. Set aside. 

  3. Make Miso Glaze and Peanut Sauce

    Make Miso Glaze and Peanut Sauce

    While vegetables roast, in a small bowl, whisk together mirin, miso, and ½ packet agave until smooth to make miso glaze. Set aside. Discard remaining agave. In a medium bowl, whisk together peanut butter, soy sauce, rice wine vinegar, ginger paste, and 1 tablespoon hot water to combine to make peanut sauce. 

  4. Cook Noodles

    Cook Noodles

    Season boiling water generously with salt and stir in linguine. Cook until al dente, about 7 minutes, then drain and return to pot off heat. Immediately add 2 tablespoons peanut sauce and toss to lightly coat noodles. 

  5. Glaze Eggplant

    Glaze Eggplant

    Once vegetables are mostly tender, pour miso glaze over eggplant on baking sheet and toss to combine. Add bok choy leaves to baking sheet on top of bulbs and return to oven. Continue roasting until glaze on eggplant is shiny, about 5 minutes more. 

  6. Plate Peanut Noodles

    Plate Peanut Noodles

    Pour remaining peanut sauce over noodles in pot and toss again to coat well. Stir in miso-glazed eggplant and bok choy. Divide between serving dishes. Garnish with sesame seeds and dig in! 

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