Name: Gochujang roast celeriac noodle bowls
Total time: 40 min
Yield: 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

A white bowl filled with brown soba noodles, green edamame, roasted celeriac and black sesame seeds

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.