Gochujang Swede Noodles (Printable Version)

Roasted swede ribbons with gochujang dressing over rice noodles. A vibrant, vegan fusion dish ready in 50 minutes.

# What You'll 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

# 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 25–30 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.

# Additional Tips::

01 -
  • It transforms a forgotten root vegetable into something vibrant and crave-worthy without any fancy technique.
  • The gochujang dressing is the kind of sauce you'll start putting on everything once you taste it.
  • It feels indulgent and exciting but uses simple, affordable ingredients you can find anywhere.
  • The roasted swede ribbons have this satisfying chew that makes noodles feel almost secondary.
02 -
  • Don't overcrowd the baking sheet or the swede will steam instead of roast, and you'll miss out on those caramelized edges.
  • Rinse the noodles after cooking or they'll turn gummy and stick together in one sad clump.
  • Taste the dressing before you toss it in, gochujang brands vary wildly in heat and saltiness so adjust the maple syrup or soy sauce as needed.
03 -
  • Toast your sesame seeds in a dry pan for one minute, it wakes up their flavor and makes the whole dish smell incredible.
  • If your swede ribbons are uneven, put the thicker ones on the edges of the baking sheet where they'll cook faster.
  • Make a double batch of the gochujang dressing and keep it in a jar, it's perfect on roasted vegetables, grain bowls, or even as a dip.
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