Gochujang Swede Noodles (Printable View)

Roasted swede ribbons with gochujang dressing over rice noodles. Vegan, Korean-inspired fusion in 50 minutes.

# Ingredient List:

→ 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
09 - 1.5 tablespoons soy sauce
10 - 2 tablespoons maple syrup
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

# How to Make:

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

# Expert Tips:

01 -
  • The roasted swede gets crispy edges and a natural sweetness that balances the heat perfectly.
  • Its a full meal that feels light but keeps you satisfied without any heaviness.
  • You can have everything prepped and tossed together in under an hour on a weeknight.
  • The gochujang dressing clings to every ribbon and noodle strand like it was meant to be there.
02 -
  • Dont skip flipping the swede halfway through roasting or youll end up with some pieces burnt and others still pale and soft.
  • If your dressing seems too thick, add water a teaspoon at a time, it should coat the back of a spoon but not sit in a puddle.
  • Rinse the noodles well after cooking or theyll turn gummy and clump together when you toss them with the dressing.
03 -
  • Toast your sesame seeds in a dry pan over medium heat until they start to pop and smell nutty, it only takes a minute but transforms them.
  • Taste your gochujang before mixing the dressing, some brands are saltier or spicier than others and you might need to adjust the soy sauce or syrup.
  • Use a large bowl for tossing, it makes coating everything evenly so much easier and keeps you from flinging noodles everywhere.
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