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.
- Total time 40 minutes
- Difficulty Easy
- reduced-salt soy sauce 1 tbsp
- sesame oil ½ tbsp
- gochujang 1 tbsp
- mirin 1 tbsp
- celeriac ½ large, or 1 small, peeled and cut into 1cm cubes
- wholewheat, buckwheat or brown rice noodles 200g
- cucumber 180g, diced
- rice vinegar 2 tbsp
- maple syrup or runny honey 2 tsp
- edamame 180g, blanched or defrosted
- radishes 100g, diced
- spring onions 2, sliced
- black or white sesame seeds 1 tsp
- coriander and mint a handful of leaves, to serve
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.
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.
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.
Divide the noodles between bowls, top with the pickled cucumber, edamame, radishes and spring onions. Scatter with the sesame seeds and herbs to serve.
- kcals 642
- fat 12.5g
- saturates 1.9g
- carbs 99.4g
- sugars 18g
- fibre 18.6g
- protein 23.5g
- salt 2g