Two bowls of orange coloured noodles with chopsticks on the side

Gochujang swede noodles

Name: Gochujang swede noodles
Yield: 0
Ingredients: 2 tsp sesame oil; 1 tbsp gochujang (or up to 2 tbsp); 1½ tbsp honey; 1 tbsp rice vinegar; 2 tsp soy sauce; 1 swede peeled and cut into 1cm cubes; 2 nests of egg noodles cooked; 2 tsp black sesame seeds; handful of chives or garlic chives

Anna Glover

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Serves 2

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 5 out of 5.2 ratingsRate

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Roast cubes of swede in a sweet and salty gochujang dressing for a moreish, simple midweek noodle dish

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Try our gochujang swede noodles, then check out our favourite gochujang recipes, best swede recipes and loads of noodle recipes.

These sweet and salty noodles are slightly addictive and ridiculously easy to make, with barely any hands-on time and no stir-frying. You’ll be excited to see a swede in your veg box after trying this recipe. Two tablespoons of gochujang really packs a punch, but go for one tablespoon if you like it less fiery. Add other veg, like broccoli, sugar snap peas or aubergine, if you fancy – this sauce and method works well for any vegetable.

Also known as rutabaga or neeps, swede is a root vegetable that’s a cross between a cabbage and turnip. It has a mild cabbage flavour, with a hint of spicy, mustardy pepperiness. Traditionally mashed with potato (neeps and tatties) or with carrot, it can also be thinly sliced and layered with cream in a gratin, roasted in wedges with cheese, or simply mashed with butter. It’s also the traditional veg in a Cornish pasty. Make the swede the hero of your dish by roasting with spices and tossing through noodles or pasta.