Gochujang roast celeriac noodle bowls
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1 tbsp reduced-salt soy sauce
- ½ tbsp sesame oil
- 1 tbsp gochujang
- 1 tbsp mirin
- ½ large, or 1 small celeriac, peeled and cut into 1cm cubes
- 200g wholewheat, buckwheat or brown rice noodles
- 180g cucumber, diced
- 2 tbsp rice vinegar
- 2 tsp maple syrup or runny honey
- 180g edamame, blanched or defrosted
- 100g radishes, diced
- 2 spring onions, sliced
- 1 tsp black or white sesame seeds
- a handful of leaves coriander and mint, to serve
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Whisk together the soy, sesame oil, gochujang and mirin in a small bowl, then pour over the celeriac in a small baking tray. Toss well and roast for 35-40 minutes until the celeriac is sticky and glazed.
- STEP 2
When the celeriac is almost ready, cook the noodles following pack instructions, then rinse under cold water. Put the cucumber in a bowl and toss with the vinegar and maple syrup.
- STEP 3
Add the cooked noodles to the baking tray and toss with the celeriac and gochujang sauce. Add 1-2 tbsp of just-boiled water to loosen the sauce and coat the noodles. Mix well until everything is combined and saucy.
- STEP 4
Divide the noodles between bowls, top with the pickled cucumber, edamame, radishes and spring onions. Scatter with the sesame seeds and herbs to serve.