One-Pot Sweet & Spicy Charred Eggplant Noodles
These easy noodles come together in a single pot with surprisingly few ingredients—but they're packed with flavor from the char on the eggplant, plus the sweet and spicy flavors of our Momofuku Noodles and Momofuku Sweet & Spicy Korean BBQ Sauce. Pro tip: if you want to make the noodles even more creamy, stir in a few tablespoons of butter at the end. Serves 3.
what you'll need
what you need from momofuku
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INGREDIENTS
- neutral oil, such as avocado oil
- Kosher salt
- 1½–2 pounds eggplant (preferably Japanese eggplant), sliced into 1-inch rounds
- 1 onion, chopped
- 3 tablespoons Momofuku Sweet & Spicy Korean BBQ Sauce
- 2 tablespoons tomato paste
- 3 packs Momofuku Sweet & Spicy Noodles
- scallions, for garnishing (optional)
Directions
Heat 2–3 tablespoons of oil in a skillet or wok over high heat. Add a layer of eggplant and sear it for 4–5 minutes, until deeply charred. Flip and sear for another 3 minutes. Remove from heat and season with Kosher salt. Repeat until you’ve made it through all your eggplant. (You may need to add more oil throughout to keep the eggplant searing.)
Reduce heat to medium and add onions to the skillet or wok. Cook until they are softened and starting to brown, about 8 minutes. Stir in 3 tablespoons of Sweet & Spicy Korean BBQ Sauce and 2 tablespoons of tomato paste and cook, stirring continuously, for 30 seconds, until the tomato paste is darkened.
Add 3 cups of water and bring the mixture to a boil. Add in noodles and noodle sauce packets, then add the charred eggplant back to the pot, and cook for 3–4 minutes, stirring continuously, until the noodles are cooked and the mixture has come together into a thick sauce.
To serve, top with scallions, if desired.
