Gochujang Swede Noodles (Printable)

Roasted swede ribbons with gochujang dressing and rice noodles. Vibrant, satisfying, and vegan-friendly.

# 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

# 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. Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
03 - Meanwhile, cook rice noodles according to package instructions. Drain and rinse with cold water, then 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 the gochujang dressing over and toss until everything is well coated.
06 - Serve immediately, garnished with toasted sesame seeds and fresh cilantro.

# Chef’s Tips:

01 -
  • The roasted swede ribbons develop a natural sweetness and slight char that balances the heat and tang of gochujang perfectly.
  • It feels indulgent and restaurant worthy but uses everyday ingredients and one baking sheet.
  • This dish is endlessly adaptable, you can add tofu, swap noodles, or pile on extra vegetables without losing the spirit of it.
  • The dressing doubles as a marinade or salad dressing, so you will find yourself making extra just to keep in the fridge.
02 -
  • Don't crowd the baking sheet or the swede will steam instead of roast, use two sheets if you need to and swap their positions halfway through.
  • Rinse the cooked noodles under cold water right after draining or they will stick together into one gummy mass by the time you are ready to toss them.
  • Taste the dressing before adding it to the noodles, gochujang brands vary wildly in heat and saltiness, so adjust the maple syrup or soy sauce to your preference.
03 -
  • Make extra dressing and keep it in a jar, it is incredible on grain bowls, roasted vegetables, or as a marinade for tofu and tempeh.
  • If your swede ribbons are thick, they will take longer to roast, aim for thin, even slices so they cook at the same rate and develop those crispy edges.
  • Toast your sesame seeds in a dry pan until they smell nutty and start to pop, it only takes a minute but the difference in flavor is huge.
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