Gochujang Swede Noodles (Printer-friendly)

Roasted swede ribbons with spicy gochujang dressing, spring onions, and rice noodles for a satisfying vegan meal.

# What You Need:

→ Vegetables

01 - 1 large swede (rutabaga), peeled and cut into thin ribbons or julienne
02 - 2 spring onions, thinly sliced
03 - 1 small carrot, julienned (optional)
04 - 1 cup bean sprouts (optional)
05 - 1 tablespoon sesame seeds, toasted
06 - Fresh cilantro or coriander, 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 (optional, for extra heat)
16 - 2 tablespoons water, to loosen

→ For Roasting

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

# How to Make It:

01 - Preheat oven to 425°F (220°C).
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 - Meanwhile, cook rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
04 - In a bowl, whisk together all gochujang dressing ingredients. Adjust water to achieve a pourable consistency.
05 - In a large mixing bowl, combine roasted swede, noodles, spring onions, carrot, and bean sprouts. Pour over the gochujang dressing and toss until everything is well coated.
06 - Serve immediately, garnished with toasted sesame seeds and fresh cilantro.

# Cooking Tips:

01 -
  • It turns a humble root vegetable into something exciting and full of personality.
  • The sweet, spicy, tangy dressing clings to every ribbon and noodle perfectly.
  • It comes together in under an hour with minimal fuss and maximum flavor.
  • The textures are wildly satisfying, from crispy edges to silky noodles.
02 -
  • Do not crowd the baking sheet or your swede will steam instead of roast, and you will miss out on those caramelized edges.
  • Rinse the noodles after cooking or they will turn gummy and clump together in the bowl.
  • Taste the dressing before tossing and adjust the sweetness or heat to your preference, every gochujang brand is a little different.
03 -
  • Use a mandoline or vegetable peeler to get thin, even ribbons that roast quickly and evenly.
  • Toast your sesame seeds in a dry pan until they smell nutty and start to pop, it makes all the difference.
  • If your gochujang is very thick or salty, start with less and build up to avoid overpowering the dish.
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