Gochujang Swede Noodles (Printer View)

Roasted swede ribbons with spicy gochujang dressing and rice noodles. Vegan-friendly and bursting with flavor.

# 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 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)
16 - 2 tablespoons water

→ For Roasting

17 - 2 tablespoons vegetable oil
18 - 0.5 teaspoon salt
19 - 0.25 teaspoon black pepper

# Method 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 to 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 gochujang dressing over mixture and toss until everything is well coated.
06 - Serve immediately, garnished with toasted sesame seeds and fresh cilantro.

# Expert Advice:

01 -
  • The roasted swede caramelizes into something unexpectedly sweet and tender, making even vegetable skeptics ask for seconds.
  • It comes together in under an hour and feels restaurant-quality without fussy techniques or obscure ingredients.
  • The gochujang dressing hits that elusive balance of spicy, salty, and subtly sweet that keeps you reaching for another forkful.
02 -
  • Don't skip the halfway toss during roasting—it's the difference between evenly caramelized ribbons and some burnt, some pale pieces.
  • Cold rinsed noodles are essential; warm noodles will absorb the dressing unevenly and turn gluey instead of silky.
  • Gochujang dressing thickens as it sits, so make it just before assembly and add extra water if needed when you're tossing.
03 -
  • Buy whole gochujang and store it in a glass jar in the fridge—it keeps for months and becomes a secret weapon for everything from marinades to dipping sauces.
  • Slice your swede ribbons as thin as you can without losing your fingers; thinner pieces roast more evenly and caramelize faster, giving you better texture.
Return