| Ready in: 25 minutes | 4 servings |
Ingredients
- 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
Instructions
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.
Comments (0)
Back to RECIPES