Chilli Basil Veneto Veal with Vermicelli Noodles

Ingredients:

• 400g Veneto veal schnitzels, cut into stir-fry strips
• 200g dried vermicelli noodles
• 1 tbsp canola oil
• 250g cherry tomatoes, halved
• ½ small white cabbage, finely shredded
• 1 red onion, thinly sliced
• ½ cup Thai basil leaves
• 2 tablespoons rice wine vinegar
• 1 tablespoon fresh lime juice + extra wedges, to serve
• 2 teaspoons fish sauce
• 1 teaspoon tamarind puree
• 1 long fresh red chilli, finely chopped
  
   

Method:

1. Prepare noodles according to packet instructions. Drain and cool.
2. Place veal in a large bowl or snap-lock bag, add oil and toss coat. Heat a char-grill pan over high heat. Cook veal, in batches, for 1-2 minutes or until browned. Set aside on a plate covered loosely with foil.
3. Combine noodles, tomatoes, cabbage, onion and Thai basil in a large bowl.
4. Place vinegar, lime juice, sugar, fish sauce, tamarind puree and chilli in a small bowl. Stir until sugar dissolves. Add half the dressing to salad and toss to coat.
5. Top salad with veal, drizzle with remaining dressing and serve with lime wedges.
   
    

Tips:

• When stir-frying the meat wait at least 30 seconds before tossing or stir-frying. This gives the meat a chance to brown, giving it good colour and flavor. The second side will take a little less time to cook. Once you return the meat to the wok, take care that it does not boil in the liquid or it will toughen. Stir-fry only to combine and warm through. Add some coriander or mint leaves to the salad for extra flavour.