1Preheat oven to 200°C (400°F). In a small bowl, whisk together miso paste, mirin, rice vinegar, 1 tbsp sesame oil, brown sugar, minced garlic, and grated ginger to form the glaze.

2Arrange eggplant slices on a baking sheet lined with parchment paper. Brush generously with half of the miso glaze. Roast for 15 minutes.

3Flip eggplant slices, brush with the remaining glaze, and roast for another 15-20 minutes, or until tender and caramelized.

4While eggplant roasts, cook noodles according to package directions. Drain and rinse with cold water to prevent sticking, then toss with a drizzle of sesame oil.

5In a separate bowl, whisk together peanut butter, soy sauce, chili garlic sauce, sriracha (if using), and vegetable broth until smooth.

6Combine cooked noodles, sliced red bell pepper, julienned carrot, and julienned cucumber in a large bowl. Pour the peanut sauce over and toss gently until everything is evenly coated.

7Divide the noodle mixture among serving bowls. Top each with roasted miso eggplant slices.

8Garnish with chopped roasted peanuts, fresh cilantro, and a lime wedge. Serve immediately.