Gochujang Swede Noodles (Print Version)

Roasted swede ribbons with gochujang dressing over rice noodles. Vegan, dairy-free, and full of flavor.

# 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

# How to Make It:

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 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 and adjust to achieve a pourable consistency.
05 - In a large mixing bowl, combine roasted swede, cooked noodles, spring onions, carrot, and bean sprouts. Pour gochujang dressing over and toss until everything is well coated.
06 - Serve immediately, garnished with toasted sesame seeds and fresh cilantro.

# Additional Tips::

01 -
  • It turns a forgotten root vegetable into something you'll crave on repeat.
  • The gochujang dressing clings to every ribbon and noodle, delivering sweet heat in every bite.
  • It's filling enough to be dinner but light enough that you won't feel heavy afterward.
  • Everything comes together in under an hour with minimal fuss.
02 -
  • Don't skip rinsing the noodles after cooking, or they'll stick together in a gummy mass.
  • Spread the swede ribbons in a single layer on the baking sheet, crowding them will steam them instead of roasting and you'll lose that caramelized edge.
  • Taste the dressing before tossing and adjust the maple syrup or vinegar to your preference, every brand of gochujang has a slightly different heat level.
03 -
  • Use a mandoline to slice the swede into uniform ribbons, it saves time and ensures even roasting.
  • If your gochujang dressing tastes too sharp, let it sit for five minutes, the flavors mellow and marry as it rests.
  • Double the dressing recipe and keep extra in the fridge, it's incredible on roasted vegetables, grain bowls, or even as a dip.
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