Gochujang Swede Noodles (Printable Version)

Roasted swede ribbons with spicy gochujang dressing over rice noodles - vegan, bold, and 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
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

# Step-by-Step Instructions:

01 - Preheat oven to 425°F.
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 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 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 evenly coated.
06 - Serve immediately, garnished with toasted sesame seeds and fresh cilantro.

# Expert Advice:

01 -
  • The roasted swede ribbons develop a sweet, almost nutty flavor that mellows the heat of the gochujang beautifully.
  • It comes together in under an hour but feels like you've spent the afternoon cooking something impressive.
  • The leftovers actually taste better the next day once the flavors have had time to meld together.
  • It's a creative way to use an underappreciated root vegetable that deserves more attention.
02 -
  • Don't skip rinsing the noodles after cooking, or they'll turn into a gummy clump that refuses to separate.
  • If your swede ribbons are too thick, they won't roast properly and will stay tough in the center, so aim for thin and even cuts.
  • Taste the dressing before tossing and adjust the heat or sweetness to your preference, gochujang brands vary wildly in intensity.
  • Let the roasted swede cool for a minute before tossing with the noodles, or the noodles will soften too much and lose their texture.
03 -
  • Use a mandoline for the swede ribbons if you have one, it saves time and ensures they roast evenly.
  • Double the dressing and keep the extra in a jar in the fridge, it's fantastic on roasted vegetables, grains, or even as a dip.
  • If you can't find swede, butternut squash ribbons work surprisingly well and bring a slightly sweeter, more delicate flavor.
  • For a smoky twist, add a pinch of smoked paprika to the dressing or roast the swede on a grill instead of in the oven.
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