Lebanese Noodles with Vegetables and Sumac (Riz bi Shu’ariyya revisited)
Let yourself be transported by this Lebanese noodle recipe, a light and fragrant creation that combines the sweetness of summer vegetables with the subtle acidity of sumac. Inspired by the flavors of the Levant, this colorful dish evokes the markets of Beirut where fresh herbs and spices fill the air. You'll love the simplicity of its preparation: in no time you get a complete, healthy, and generous meal. Perfect for a quick lunch or a dinner with friends, it can be enjoyed hot or cold, and reinvented according to your cravings. A true ode to authentic and inventive Oriental cuisine.
Ingredients
- rice noodles (or rice vermicelli)250 g
- zucchini2
- carrots2
- red bell pepper1
- onion1
- cloves of garlic2
- sumac1 tbsp
- saltto taste
- black pepperto taste
- olive oil3 tbsp
- fresh parsley1/2 bunch
- lemon juice2 tbsp
Nutrition
Instructions
- 1
Cook the rice noodles according to package directions, drain, and set aside.
- 2
Peel and cut the zucchini, carrots, and bell pepper into julienne strips. Mince the onion and garlic.
- 3
In a large pan or wok, heat the olive oil over medium heat. Sauté the onion and garlic for 2 minutes, then add the julienned vegetables. Sauté for 5-7 minutes until tender but still crisp.
- 4
Add the cooked noodles, sumac, salt, and pepper. Mix well and cook for another 2 minutes.
- 5
Remove from heat, stir in the chopped parsley and lemon juice. Serve warm or at room temperature.
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