Sesame spiced swede noodles
- Helena Busiakiewicz
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Serves 2
Easy
Prep: 10 mins
Cook: 50 mins
A star rating of 3.9 out of 5.7 ratingsRate
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The humble swede is an underrated veg, and the punchy spices in this recipe complement its natural sweetness. Any leftover swede is great served in a salad the next day
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 swede
peeled and cut into 2cm cubes (300g prepared weight)
-
2 tbsp olive oil
-
2 tsp coriander seeds
lightly crushed using a pestle and mortar
-
2 tsp Sichuan peppercorns
lightly crushed using a pestle and mortar
-
2 tsp cumin seeds
-
2 tsp garlic granules
-
150g dried egg noodles
For the sauce
-
75g tahini
-
2 garlic cloves
grated
-
10g ginger
peeled and grated
-
1 ½ tsp sesame oil
-
1 tbsp crispy chilli oil
-
1 tbsp light soy sauce
-
½ tsp maple syrup
To serve
-
spring onions
sliced
-
red chilli
sliced
-
coriander leaves
-
2 soft-boiled eggs
halved (optional)
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Nutrition: Per serving
- kcal749
- fat41g
- saturates6g
- carbs64g
- sugars11g
- fibre15g
- protein22g
- salt2.44g
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Method
-
step 1
Heat the oven to 210C/190C fan/gas 6½. Put the swede in a large roasting tin, drizzle over the oil and season with the spices and some salt and pepper. Toss to coat, then roast for 40 mins, or until a fork easily pierces the swede.
-
step 2
Meanwhile make the sauce by mixing all the ingredients together in a large bowl. When the swede has about 10 mins left, bring a pan of water to the boil and cook the noodles following pack instructions. Drain, reserving the cooking water.
-
step 3
Toss the noodles through the sauce, using roughly 70-80ml of the reserved cooking water to loosen, if needed.
-
step 4
Divide the noodles between two bowls, then top with the swede, spring onions, chilli, coriander and soft-boiled egg, if you like.
Recipe from Good Food magazine, January 2026
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A star rating of 3.9 out of 5.7 ratings
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