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Make these gochujang roast celeriac noodle bowls, then check out our celeriac soup, salt-baked celeriac, celeriac remoulade and more celeriac recipes. Also read our guide on what is gochujang and where to buy it.

Looking for more bowl food ideas? Try our salmon poke bowl, vegan buddha bowl, aubergine teriyaki bowl and vegan burrito bowl, plus plenty more.

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.

Authors

Anna Glover profile
Anna GloverSenior food editor
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