Gochujang Swede Noodles (Printable Version)

Roasted swede ribbons with gochujang dressing and rice noodles for a vibrant, spicy vegan dish.

# What You 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

# Steps:

01 - Preheat oven to 425°F (220°C).
02 - Toss swede ribbons with vegetable oil, salt, and pepper. Spread evenly on a baking sheet. Roast for 25–30 minutes, turning halfway through, until golden and tender.
03 - Meanwhile, cook rice noodles according to package instructions. Drain, rinse with cold water, and 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 over the gochujang dressing and toss until everything is well coated.
06 - Serve immediately, garnished with toasted sesame seeds and fresh cilantro.

# Expert Advice:

01 -
  • It turns a humble root vegetable into something sweet, caramelized, and genuinely exciting.
  • The gochujang dressing clings to every ribbon and noodle with just the right balance of heat and maple sweetness.
  • You can have it on the table in under an hour with almost no fuss and very few dishes.
02 -
  • Do not skip rinsing the noodles after cooking or they will clump into a sticky mass that no amount of dressing can save.
  • Roast the swede ribbons in a single layer with space between them, otherwise they steam instead of caramelize and you lose all that sweet, charred flavor.
03 -
  • Taste your gochujang before you make the dressing because brands vary wildly in heat and sweetness, and you may need to adjust the maple syrup or chili flakes accordingly.
  • Let the roasted swede cool for a minute before tossing it with the noodles so the residual heat warms everything without turning the greens limp.
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