Peanut Noodles

Peanut Noodleswith Bok Choy and Miso-Glazed Eggplant

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
2 servings
Prep & cook time
-
Cooking skill
medium
Calories
600 per serving
By Chef Suzanne

By Chef Suzanne

Ingredients & Equipment

What we send

  • baby bok choy
    baby bok choy
  • eggplant
    eggplant
  • ginger
    ginger
  • mirin
    mirin
  • miso paste
    miso paste
  • agave
    agave
  • peanut butter
    peanut butter
  • soy sauce
    soy sauce
  • rice wine vinegar
    rice wine vinegar
  • linguine
    linguine
  • sesame seeds
    sesame seeds

What You'll Need

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

Allergens