Gochujang Swede Noodles (Printable)

Roasted swede ribbons with gochujang dressing over rice noodles—sweet, spicy, and completely satisfying.

# Ingredient List:

→ Vegetables

01 - 1 large rutabaga, peeled and cut into thin ribbons
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, 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 (optional)
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 - Set oven to 425°F and allow to reach temperature.
02 - Toss rutabaga 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 - Bring water to a boil in a large pot. Add rice noodles and cook according to package instructions. Drain thoroughly 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 - Combine roasted rutabaga, cooked noodles, spring onions, carrot, and bean sprouts in a large mixing bowl. Pour dressing over the mixture and toss until well coated.
06 - Transfer to serving bowls and garnish with toasted sesame seeds and fresh cilantro. Serve immediately.

# Expert Tips:

01 -
  • It transforms an underappreciated vegetable into something genuinely exciting and craveable.
  • The gochujang dressing is so good you'll want to put it on everything from roasted cauliflower to scrambled eggs.
  • It's filling and vibrant without feeling heavy, perfect when you want comfort but also lightness.
  • You can prep the dressing and roast the swede ahead, then toss everything together in minutes.
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 after cooking or they'll clump into a sticky mess that's impossible to separate.
  • Taste the dressing before tossing; gochujang brands vary wildly in heat and salt, so adjust the maple syrup or soy sauce to your liking.
  • If your swede ribbons are uneven, the thin ones will crisp up fast while the thick ones stay chewy, which is actually a nice texture contrast.
03 -
  • Use a mandoline or a vegetable peeler to get thin, even ribbons that roast quickly and evenly.
  • If your gochujang is old or thick, warm it slightly in the microwave before whisking so it blends smoothly into the dressing.
  • Toast your sesame seeds in a dry pan for just a minute or two; they'll smell nutty and fragrant, and the difference is incredible.
  • Make a double batch of the dressing and keep it in a jar in the fridge for up to two weeks; it's magic on grain bowls, salads, and roasted anything.
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