Gochujang Swede Noodles (Print)

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

# 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
04 - 1 cup bean sprouts
05 - 1 tablespoon sesame seeds, toasted
06 - Fresh cilantro, 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
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
16 - 2 tablespoons water

→ 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.
02 - Toss swede ribbons with vegetable oil, salt, and pepper. Spread evenly on a baking sheet and 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 gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and chili flakes. Add water gradually 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 the mixture 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 vibrant and crave-worthy without any fancy equipment.
  • The gochujang dressing is dangerously good and works on nearly anything you toss it with.
  • It feels indulgent but is secretly packed with fiber and low in calories.
  • You can have it on the table in under an hour, and it tastes even better the next day.
02 -
  • Don't overcrowd the baking sheet or the swede will steam instead of roast, and you'll miss out on those crispy, caramelized edges.
  • Rinse the noodles after cooking or they'll clump together into a sticky mass that no amount of dressing can save.
  • The dressing thickens as it sits, so add a splash more water if you're storing leftovers and need to loosen it up again.
03 -
  • Use a mandoline with a guard to get even ribbons quickly, but watch your fingers because swede is dense and can be slippery.
  • If your gochujang is very thick or salty, start with less and taste as you go, because brands vary wildly in intensity.
  • Let the roasted swede cool for a minute before tossing with the noodles so the heat doesn't make them gummy.
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