Gochujang Swede Noodles (Printer-friendly)

Roasted swede ribbons with spicy gochujang dressing over rice noodles. Vibrant, satisfying, and vegan-friendly.

# What You Need:

→ Vegetables

01 - 1 large swede (rutabaga), peeled and cut into thin ribbons
02 - 2 spring onions, thinly sliced
03 - 1 small carrot, julienned
04 - 1 cup bean sprouts
05 - 1 tablespoon sesame seeds, toasted
06 - Fresh cilantro for garnish

→ Noodles

07 - 8.8 ounces dried rice noodles

→ Gochujang Dressing

08 - 3 tablespoons gochujang (Korean chili paste)
09 - 1.5 tablespoons soy sauce
10 - 2 tablespoons maple syrup or honey
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon toasted sesame oil
13 - 1 clove garlic, finely grated
14 - 1 teaspoon fresh ginger, grated
15 - 0.5 teaspoon chili flakes
16 - 2 tablespoons water

→ For Roasting

17 - 2 tablespoons vegetable oil
18 - 0.5 teaspoon salt
19 - 0.25 teaspoon black pepper

# Steps:

01 - Preheat oven to 425°F
02 - Toss swede ribbons with vegetable oil, salt, and pepper. Spread evenly on a baking sheet. Roast for 25 to 30 minutes, turning halfway through, until golden and tender
03 - Cook rice noodles according to package instructions. Drain and rinse with cold water, then set aside
04 - In a bowl, whisk together gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, chili flakes, and water. Adjust water to achieve a pourable consistency
05 - In a large mixing bowl, combine roasted swede, noodles, spring onions, carrot, and bean sprouts. Pour gochujang dressing over and toss until everything is well coated
06 - Transfer to serving bowls and garnish with toasted sesame seeds and fresh cilantro. Serve immediately

# Top Tips:

01 -
  • It turns an underrated root vegetable into something genuinely exciting, with caramelized edges that taste almost sweet.
  • The gochujang dressing is so good you'll want to put it on everything from roasted veg to plain rice.
  • It's filling and vibrant without being heavy, perfect for when you want comfort food that doesn't put you to sleep.
  • You can prep the dressing and roast the swede ahead, then toss everything together in minutes.
02 -
  • Don't skip rinsing the noodles after cooking, or they'll stick together in a gummy lump by the time you're ready to toss.
  • The swede needs space on the baking sheet, if you pile them up they'll steam instead of roast and you'll miss out on those caramelized edges.
  • Taste the dressing before you pour it over everything, gochujang brands vary in heat and saltiness so adjust the maple syrup or soy sauce to your liking.
03 -
  • Use a vegetable peeler to make the swede ribbons if you don't have a mandoline, it's slower but much safer and gives you more control.
  • Toast your sesame seeds in a dry pan for just a minute or two until they smell nutty and turn golden, it makes a bigger difference than you'd think.
  • If your gochujang dressing is too thick, add water a teaspoon at a time until it's just pourable, you want it to coat the noodles without pooling at the bottom of the bowl.
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