Gochujang Swede Noodles (Printer-friendly)

Roasted swede ribbons with gochujang dressing and rice noodles—sweet, spicy, and completely satisfying.

# Ingredient List:

→ 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 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

# How-To 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.
03 - Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
04 - Cook rice noodles according to package instructions. Drain and rinse with cold water, then set aside.
05 - Whisk together gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, chili flakes, and water in a bowl. Adjust water to achieve desired consistency.
06 - In a large mixing bowl, combine roasted swede, noodles, spring onions, carrot, and bean sprouts. Pour gochujang dressing over and toss until evenly coated.
07 - Serve immediately, garnished with toasted sesame seeds and fresh cilantro.

# Expert Suggestions:

01 -
  • It turns a humble root vegetable into something unexpectedly vibrant and crave-worthy.
  • The gochujang dressing is the kind of sauce you'll want to put on everything for weeks.
  • It comes together in under an hour and feels like a restaurant dish you made at home.
  • The roasted swede ribbons get these crispy edges that contrast beautifully with the silky noodles.
02 -
  • Don't skip rinsing the noodles after cooking or they'll clump into a gummy mass that won't take the dressing properly.
  • Make sure the swede ribbons aren't piled on top of each other in the oven or they'll steam instead of roast and you'll lose those caramelized edges.
  • If your gochujang dressing tastes too spicy after mixing, a little extra maple syrup or a squeeze of lime juice will calm it down without diluting the flavor.
03 -
  • Let the roasted swede cool for a minute before tossing it with the noodles so the dressing doesn't get too thin from the heat.
  • If you're meal prepping, store the dressing separately and toss everything together just before serving so the noodles don't soak up all the sauce.
  • Fresh ginger and garlic make a noticeable difference here, the jarred stuff just doesn't have the same punch.
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