Gochujang Swede Noodles (Printer-friendly)

Roasted swede ribbons with spicy gochujang dressing over rice noodles for a vibrant vegan meal.

# What You'll 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 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 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 gochujang dressing over and toss until everything is well coated.
06 - Serve immediately, garnished with toasted sesame seeds and fresh cilantro.

# Expert Tips:

01 -
  • It turns a humble root vegetable into something that tastes like it belongs on a restaurant menu.
  • The gochujang dressing is the kind of sauce you will start putting on everything once you taste it.
  • It comes together in under an hour but feels impressive enough for company.
  • You get sweetness from the roasted swede, heat from the gochujang, and that satisfying chew from rice noodles all in one bowl.
02 -
  • Do not skip the step of rinsing the noodles after cooking, or they will clump together into a gummy mess.
  • Make sure your swede ribbons are spread out on the baking sheet, not piled up, or they will steam instead of roast and you will miss out on those crispy edges.
  • Taste the dressing before tossing and adjust the maple syrup or soy sauce to your preference, because every brand of gochujang has a slightly different heat level.
03 -
  • Toast your sesame seeds in a dry pan over medium heat until they smell nutty and start to pop, it only takes a minute but makes a huge difference.
  • If your gochujang is very thick or salty, start with less and build up, because brands vary wildly in intensity.
  • For extra texture, toss in some crushed roasted peanuts or cashews right before serving.
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