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Rice noodles with watercress and carrot

 Ready in: 25 minutes 4 servings


  • 350g rice noodles
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 2 carrots, thinly sliced
  • 1 large bunch watercress, trimmed
  • 1/3 cup (80ml) lemon juice
  • 2 teaspoons sumac


Step 1
Cook noodles according to instructions.
Step 2
Drain well, reserving 1 tablespoon of cooking liquid. Return noodles to pan.
Step 3
Heat half the oil in a deep frypan over medium heat. Add garlic and carrot and cook for 2-3 minutes or until carrot is slightly tender. Remove from heat and add cress.
Step 4
Add to noodles with reserved cooking liquid, remaining oil, juice and sumac. Season well with sea salt and cracked black pepper. Toss to combine.

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