Gochujang Swede Noodles (Printable)

Roasted swede ribbons with spicy gochujang dressing over rice noodles - a vibrant vegan fusion bowl.

# 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 ounces dried rice noodles

→ Gochujang Dressing

08 - 3 tablespoons gochujang
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:

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 mixing bowl, whisk together gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and chili flakes. Add water gradually to achieve a pourable consistency.
05 - Combine roasted swede, cooked noodles, spring onions, carrot, and bean sprouts in a large mixing bowl. Pour gochujang dressing over the ingredients and toss until evenly coated.
06 - Transfer to serving plates immediately. Garnish with toasted sesame seeds and fresh cilantro.

# Expert Advice:

01 -
  • It turns a humble root vegetable into something vibrant and crave-worthy without any fancy techniques.
  • The gochujang dressing clings to every ribbon and noodle, delivering sweet, salty, and spicy in one go.
  • It comes together in under an hour and feels like a treat you ordered from somewhere cool.
  • Leftovers taste even better the next day once the flavors have mingled overnight.
02 -
  • Do not overcrowd the baking sheet or the swede will steam instead of roast, and you will miss out on those caramelized edges.
  • Rinse the cooked noodles under cold water right away to prevent them from turning into a sticky clump while you finish the rest.
  • Taste the dressing before tossing and adjust the sweetness or heat to your preference, every brand of gochujang varies slightly.
03 -
  • Toast your sesame seeds in a dry pan until they start to pop and smell nutty, it makes a huge difference in flavor.
  • Grate the garlic and ginger finely so they blend into the dressing without leaving sharp, raw bites.
  • Toss the noodles and vegetables gently to avoid breaking the swede ribbons, which can be delicate once roasted.
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