Gochujang Swede Noodles (Printable)

Roasted swede ribbons with gochujang dressing, served over rice noodles for a vibrant vegan main dish.

# What You 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
04 - 1 cup bean sprouts
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
16 - 2 tablespoons water

→ For Roasting

17 - 2 tablespoons vegetable oil
18 - 0.5 teaspoon salt
19 - 0.25 teaspoon black pepper

# How to Make:

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 - While swede roasts, 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 gradually 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 the mixture and toss until evenly coated.
06 - Transfer to serving bowls immediately. Garnish with toasted sesame seeds and fresh cilantro.

# Expert Tips:

01 -
  • It turns an underrated vegetable into something genuinely crave-worthy with barely any fuss.
  • The sweet, salty, spicy balance hits every corner of your palate without feeling heavy.
  • You can prep it mostly hands-off while the oven does the work.
  • It's vegan and naturally satisfying, no substitutions needed to make it feel complete.
02 -
  • Don't skip flipping the swede halfway through roasting or you'll end up with some pieces burnt and others still pale.
  • Rinse the noodles well after cooking or they'll clump together and refuse to separate when you toss them.
  • Taste the dressing before adding it all, some gochujang brands are saltier or spicier than others.
03 -
  • Toast your sesame seeds in a dry pan for just a minute or two, it makes them taste richer and smell incredible.
  • Let the roasted swede cool for a minute before tossing it with the noodles so the heat doesn't make everything soggy.
  • If your gochujang dressing tastes too intense on its own, don't worry, it mellows beautifully once it coats the vegetables and noodles.
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