Roast cubes of swede in a sweet and salty gochujang dressing for a moreish, simple midweek noodle dish
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
Step by step
Heat the oven to 200C/180C fan/gas 6. Whisk together the sesame, gochujang, honey, vinegar and soy sauce with 2 tbsp of hot water. Put the swede into a baking dish where it fits fairly snugly. Pour over the dressing and toss well. Roast for 40-50 mins, stirring regularly and adding an occasional splash of hot water so the sauce doesn’t dry out, until the swede is tender when pierced with a knife.
Stir 2-3 tbsp of hot water or noodle cooking water into the dish to make it glossy, then stir in the noodles until coated in the sauce. Scatter with sesame seeds and chives.
