Roasted swede ribbons beautifully coated in a sweet, salty, spicy gochujang dressing, served with rice noodles. A vibrant vegan meal.
# 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 tbsp sesame seeds, toasted
06 - Fresh cilantro or coriander, for garnish
→ Noodles
07 - 8.8 oz dried rice noodles (250 g)
→ Gochujang Dressing
08 - 3 tbsp gochujang (Korean chili paste)
09 - 1 ½ tbsp soy sauce
10 - 2 tbsp maple syrup or honey
11 - 1 tbsp rice vinegar
12 - 1 tbsp toasted sesame oil
13 - 1 clove garlic, finely grated
14 - 1 tsp fresh ginger, grated
15 - ½ tsp chili flakes (optional, for extra heat)
16 - 2 tbsp water, to loosen
→ For Roasting
17 - 2 tbsp vegetable oil
18 - ½ tsp salt
19 - ¼ tsp black pepper
# How-To Steps:
01 - Preheat oven to 425°F (220°C) for roasting the swede ribbons.
02 - Toss swede ribbons with vegetable oil, salt, and pepper. Spread evenly on a baking sheet. Roast for 25–30 minutes, turning halfway, until golden and tender.
03 - Meanwhile, cook rice noodles according to package instructions. Drain, rinse with cold water, and 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 over the gochujang dressing and toss until everything is well coated.
06 - Serve immediately, garnished with toasted sesame seeds and fresh cilantro.
