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Peanut Glazed Swede With Green Cabbage and Chilli Noodles

peanut glazed swede noodles

Swede glorious swede.

Why is it that when we think of seasonal winter veggies we’re immediately drawn to roasts and mashes of invariably beige colour. Winter veg can be more. This recipe shows how versatile it can be. These savoury chilli ramen noodles are quick to make and utterly delicious. The peanut glazed Swede are really the star of the show. Crisp and sticky exterior and smooth but firm inside.

If you’re looking for more tasty swede recipes, be sure to check out my list of my favourite swede recipes, including amazing recipes like vegan swede mac and cheese and spicy swede jungle curry.

When to eat

Swede comes into season in the late winter months, but like many root vegetables, they are harvested and stored until late April. I would recommend eating this dish from November to April, but the freshest Swede can be enjoyed in October & November.

Peanut Glazed Swede With Green Cabbage and Chilli Noodles

These savoury chilli ramen noodles are quick to make and utterly delicious. The peanut glazed swede is really the star of the show. Crisp and sticky exterior and smooth but firm inside, yum!
peanut glazed swede noodles
4.28 from 11 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Course Main Course

This meal is around 96% less polluting than the average UK meal.

Eating this recipe will save around 2.84 KG CO2e per person.

That’s equivalent to the emissions produced driving 23.45 KM in a modern car.

How do I calculate this?

Ingredients

Peanut Glazed Swede

  • 1 Medium Swede (around 700g)
  • 1 Tablespoon Sesame Seeds
  • 3 Tablespoons Soy Sauce
  • 3 Tablespoons Maple Syrup
  • 2 Tablespoons Rice Wine Vinegar
  • 1 Lime (juiced)
  • 1 Tablespoon Crunchy Peanut Butter
  • 5 Tablespoons Sunflower Oil

Green Cabbage Noodles

  • 250 g Ramen Noodles
  • 200 g Green Cabbage (sliced into thin ribbons)
  • 1 1-inch piece Ginger (peeled and finely chopped)
  • 2 Cloves Garlic (peeled and finely chopped)
  • 4 Spring Onions (thinly sliced)
  • 2 Tablespoons Soy Sauce
  • 1 Red Chilli
  • 4 Tablespoons Sunflower Oil

Instructions

  • First cook your ramen noodles. Prepare to packet instructions, then drain and reserve. Don’t worry about the noodles going cold. They’ll be heated up again later.
  • Peel and chop the swede into 2 cm cubes. Place into a saucepan and cover with salted water. Bring the pan to the boil, then turn down to a simmer and cook for 5 minutes. Drain and reserve.
  • Heat the 5 tablespoons of oil in a deep frying pan or wide saucepan over a high heat. When the oil begins to smoke, toss in the swede. Fry the swede cubes for 1 minute, until the underside begins to brown, then flip and fry on the opposite side for a further minute. At this point the swede should be evenly browned all over, if not just keep frying for a minute more, but be careful as the swede will quickly burn.
  • Drain oil from the pan and remove the swede. Then pour in all the glaze ingredients, except 1/2 the lime juice, and reduce over a medium heat. Stir the mixture whilst reducing to incorporate the peanut butter. When the glaze begins to thicken and bubble, add the swede back into the pan and coat in the glaze. Cook for a further minute then take off the heat.
  • Next heat the remaining 4 tablespoons of sunflower oil in a deep saucepan or wok over a high heat. Toss in your sliced greens and fry for 2 minutes until wilted. Then tip in the garlic, ginger, spring onions and half the chilli into the pan. Fry for a minute before pouring in the soy sauce. Stir the mixture until the soy sauce has reduced and covered the vegetables evenly. Take the pan off the heat and stir in the ramen noodles.
  • Return the swede glaze pan back to the heat. Once the sauce begins to bubble remove. Plate your noodles and spoon the swede over the top followed by a few drops of the reserved lime juice. Sprinkle each dish with some sesame seeds and sliced chilli.

Hi i'm Hugo

I started Lowly to help more people discover sustainable food. Planet-friendly food doesn’t have to be bland and boring. My recipes celebrate how diverse and flavourful it truly is.

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8 Comments

Leah

February 18, 2021 at 7:59 pm

My husband got upset and offered to buy pizza when I said we were having swede for tea. I ignored him and cracked on with this recipe and it did not disappoint! He went for seconds 😁

    hugo

    February 18, 2021 at 8:00 pm

    Amazing, great to hear Leah! So glad he enjoyed it.

Alison

March 1, 2021 at 4:21 pm

Hi, I love this recipe, I’ve made it twice. Just to let you know I think there is a typo on the ginger. I assume you don’t put 100g in. I use the usual 2cm piece.

    hugo

    March 1, 2021 at 7:32 pm

    Thanks Alison that’s wonderful to know! Thank you for the heads up regarding the ginger… I am a ginger fanatic but you’re right that 100g is a bit on the large size. I’ve updated now!

Lou Hayward

July 3, 2022 at 11:06 am

I thank you for your recipes. We grow lots of vegetables and I am always looking for recipes to eat veg in different ways.
I made this but I didn’t add soy sauce to the cabbage. Instead I cooked it off then add to the swede along with the noodles and added some pasta water to make it a bit more sauce and combined it all together so the noodles took all the flavour. Delicious

    hugo

    July 4, 2022 at 7:22 pm

    Sound incredible Lou, great job!

Pete

August 17, 2022 at 8:43 pm

Hi Hugo, loved this recipe. served it with rice instead of noodles (we didn’t have any) – also worked well. Swede was delicious

    hugo

    August 18, 2022 at 7:11 am

    Thanks Pete, I’m glad you enjoyed it