|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
Cook noodles according to instructions.
Drain well, reserving 1 tablespoon of cooking liquid. Return noodles to pan.
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.
Add to noodles with reserved cooking liquid, remaining oil, juice and sumac. Season well with sea salt and cracked black pepper. Toss to combine.