Gochujang Swede Noodles (Print Version)

Roasted swede ribbons with spicy gochujang dressing over rice noodles. Vegan and satisfying.

# Components:

→ 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

# Directions:

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 to 30 minutes, turning halfway through, until golden and tender.
03 - 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 -
  • The swede turns impossibly tender and slightly sweet when roasted, creating a texture that rivals any expensive vegetable side.
  • One batch easily feeds four people without feeling heavy, which makes weeknight dinners feel less repetitive.
  • The gochujang dressing tastes restaurant-quality but comes together in the time it takes to roast the vegetables.
02 -
  • Don't skip the halfway turn when roasting the swede, or one side will brown while the other stays pale and slightly firm.
  • Taste the dressing before it hits the noodles and adjust the heat level then, not after, because chili flakes distribute unevenly once combined.
  • If your gochujang paste seems very thick, add the water gradually rather than all at once, as consistency varies between brands.
03 -
  • Make the dressing while the swede roasts so you're not rushing at the end, and you'll have time to taste and adjust the seasoning.
  • If you prefer softer noodles, let them cool for five minutes before tossing with the dressing rather than adding hot dressing to hot noodles.
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