Gochujang Swede Noodles

There was a half-forgotten swede in the bottom drawer of my fridge, the kind you buy with good intentions and then avoid because peeling it feels like a commitment. I had a jar of gochujang open from another experiment, and rice noodles left over from a failed pad thai attempt. Instead of ordering takeout, I peeled that swede into long, uneven ribbons, roasted them until they caught at the edges, and tossed everything with the spicy-sweet paste. What came out of that bowl was better than anything I'd planned that week.

I made this for a friend who swore she hated swede, mostly because her grandmother boiled it into mush every Sunday. She took one bite, paused, and asked what the orange strands were. When I told her, she laughed and went back for seconds. Sometimes all a vegetable needs is a little fire and the right sauce.

Ingredients

• Swede (rutabaga): Peel it thick to get past the waxy skin, then slice into ribbons with a peeler or mandoline for the best texture when roasted.
• Rice noodles: Dried flat rice noodles work beautifully here and soak up the dressing without getting gummy if you rinse them well after cooking.
• Gochujang: This fermented Korean chili paste is the soul of the dish, offering deep umami, gentle heat, and a slight sweetness that maple syrup amplifies.
• Soy sauce: Adds the salty backbone, but swap for tamari if you need it gluten-free.
• Maple syrup: Balances the heat and brings out the natural sweetness in the roasted swede.
• Toasted sesame oil: A few drops go a long way, adding a nutty richness that ties everything together.
• Garlic and ginger: Freshly grated, they wake up the dressing with sharp, aromatic warmth.
• Spring onions: Sliced thin, they add a mild bite and a pop of green against all that orange and red.
• Sesame seeds: Toast them yourself in a dry pan for a minute until they smell like popcorn.

Instructions

Roast the swede:

Preheat your oven to 220°C and toss the swede ribbons with oil, salt, and pepper. Spread them out on a baking sheet without crowding, then roast for 25 to 30 minutes, flipping halfway through until the edges are golden and slightly crisp.

Cook the noodles:

While the swede roasts, boil the rice noodles according to the package directions, then drain and rinse them under cold water to stop them sticking. Set them aside in a large bowl.

Make the dressing:

Whisk together the gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, chili flakes, and water until smooth. Taste it and adjust the water if it feels too thick.

Toss everything together:

Add the roasted swede, spring onions, carrot, and bean sprouts to the noodles, pour over the dressing, and toss gently until every ribbon is glossy and coated. Serve right away with sesame seeds and cilantro scattered on top.

Save

The first time I brought this to a potluck, someone asked if it was a fancy restaurant dish. I admitted I'd made it up to use leftovers, and she wrote down the ingredients on the back of a napkin. That's when I realized a good recipe doesn't need a pedigree, just confidence and a willingness to trust what tastes right.

How to Prep Swede Without Losing Your Mind

Swede has a reputation for being tough to peel, and it's earned. Use a sharp chef's knife to slice off the top and bottom first, then stand it flat and cut away the skin in downward strips. A vegetable peeler works for ribbons, but a mandoline is faster if you have one and trust your fingers. The key is not fighting it, just taking your time and letting the blade do the work.

Making It Your Own

If you want more protein, pan-fry cubes of firm tofu until golden and toss them in at the end, or stir through edamame for a quick boost. You can swap the swede for butternut squash or even thick ribbons of zucchini if that's what you have. The dressing is forgiving and clings to almost anything you throw at it, so don't be precious about the vegetables.

Storing and Reheating

This dish is best eaten fresh, but leftovers keep in the fridge for up to two days in an airtight container. The noodles will soak up more dressing as they sit, so loosen everything with a splash of water or a drizzle of sesame oil when you reheat. You can eat it cold straight from the fridge if you're in a hurry, and it still tastes good, just a little chewier.

• Store the dressing separately if you're meal prepping to keep the noodles from getting soggy.
• Reheat gently in a pan with a splash of water rather than the microwave for better texture.
• Top with fresh herbs and sesame seeds just before serving, not before storing.

Save

This is the kind of meal that reminds you vegetables can be just as satisfying as anything else when you treat them right. Make it once, and you'll find yourself reaching for that swede next time without hesitation.

Recipe FAQs

→ Can I substitute swede with another vegetable?

Yes, you can use turnips, sweet potato, or butternut squash as alternatives. Adjust roasting time based on the vegetable's density and water content.

→ How do I make this dish gluten-free?

Replace soy sauce with tamari and ensure your gochujang paste is certified gluten-free, as some brands contain wheat or barley.

→ Can I prepare the gochujang dressing in advance?

Absolutely. The dressing keeps well in an airtight container in the refrigerator for up to 5 days. Whisk before using as ingredients may separate.

→ What if I can't find gochujang paste?

Mix sriracha or sambal oelek with a touch of miso paste and brown sugar as a substitute, though the flavor profile will differ slightly from authentic gochujang.

→ How can I add more protein to this dish?

Pan-fried tofu, edamame, tempeh, or roasted chickpeas work wonderfully. Add them just before tossing with the dressing to keep them crispy.

→ Can I serve this dish cold?

Yes, it works beautifully as a cold noodle salad. Prepare as directed, chill for at least an hour, and adjust seasoning before serving as flavors mellow when cold.