Gochujang Swede Noodles (Printable)

Roasted swede ribbons with gochujang dressing over rice noodles. Vegan, vibrant, and satisfying in 50 minutes.

# 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 oz 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 - Whisk together all gochujang dressing ingredients in a bowl. Adjust water to achieve a pourable consistency.
05 - Combine roasted swede, noodles, spring onions, carrot, and bean sprouts in a large mixing bowl. Pour gochujang dressing over and toss until well coated.
06 - Serve immediately, garnished with toasted sesame seeds and fresh cilantro.

# Expert Tips:

01 -
  • It turns an overlooked root vegetable into something exciting and full of flavor.
  • The gochujang dressing is the kind of sauce you'll want to put on everything.
  • It comes together in under an hour and feels like a restaurant dish.
  • You can adjust the heat and sweetness exactly how you like it.
02 -
  • Don't crowd the baking sheet or the swede will steam instead of roast, and you'll miss out on those caramelized edges.
  • Rinse the noodles with cold water after cooking to keep them from turning gummy and sticking together.
  • Taste the dressing before you toss it, because gochujang brands vary wildly in heat and sweetness.
03 -
  • Toast your sesame seeds in a dry pan until they smell nutty and start to pop, it makes a huge difference.
  • If your gochujang is old or thick, loosen it with a little warm water before mixing the dressing so it blends smoothly.
  • Use tamari and check your gochujang label if you need this to be gluten free, most brands have a gluten free version.
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