Gochujang Swede Noodles (Printable Version)

Roasted swede ribbons with gochujang dressing and rice noodles. Sweet, spicy, and satisfying vegan fusion dish.

# What You’ll 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
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

# Step-by-Step Guide:

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, and chili flakes. Add 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 well coated.
06 - Serve immediately, garnished with toasted sesame seeds and fresh cilantro.

# Expert Tips:

01 -
  • It transforms a humble, often overlooked vegetable into something vibrant and exciting.
  • The gochujang dressing is the kind of sauce you'll want to drizzle on everything.
  • It comes together in under an hour and feels like a restaurant dish.
  • You can toss in whatever vegetables you have on hand without sacrificing flavor.
02 -
  • Don't skip rinsing the noodles after cooking, or they'll clump together into a sticky mess.
  • If your swede ribbons are too thick, they won't roast properly and will stay tough in the center.
  • Taste the dressing before you toss it with the noodles and adjust the sweetness or heat to your preference.
03 -
  • Use a mandoline or a sharp vegetable peeler to get the swede ribbons as thin and even as possible.
  • If your gochujang is particularly thick or salty, start with less and adjust as you go.
  • Toast the sesame seeds just before serving so they stay crispy and fragrant.
Return