Gochujang roast celeriac noodle bowls

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

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

  • 187
  • Total time 40 minutes
  • Difficulty Easy

Ingredients

  • 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

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.

Nutritional data

  • kcals 642
  • fat 12.5g
  • saturates 1.9g
  • carbs 99.4g
  • sugars 18g
  • fibre 18.6g
  • protein 23.5g
  • salt 2g

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