Gochujang Swede Noodles (Printable)

Roasted swede ribbons with spicy gochujang dressing and rice noodles - a vibrant 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 (optional)
04 - 1 cup bean sprouts (optional)
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 (optional)
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 It:

01 - Preheat oven to 425 degrees Fahrenheit.
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. 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 - Serve immediately, garnished with toasted sesame seeds and fresh cilantro.

# Expert Advice:

01 -
  • It turns an underrated root vegetable into something exciting and full of texture.
  • The gochujang dressing is sticky, spicy, and balanced in a way that makes you want to lick the bowl.
  • It comes together in under an hour and feels way more impressive than the effort required.
  • You can easily bulk it up with tofu or keep it light, depending on your mood.
02 -
  • Don't skip turning the swede halfway through roasting or you'll end up with some pieces burnt and others still pale.
  • Rinse the noodles after cooking or they'll clump together into a sticky mess by the time you're ready to toss.
  • Taste the dressing before adding it, some gochujang brands are saltier or spicier than others, so adjust the maple syrup or soy sauce accordingly.
03 -
  • Toast your sesame seeds in a dry pan until they're fragrant and just starting to turn golden, it makes a huge difference.
  • If your gochujang is too thick or intense, mix it with a little more water and a touch of sugar before adding it to the dressing.
  • Make the dressing a day ahead so the flavors meld together, it gets even better after sitting in the fridge overnight.
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