Australian Veal

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Chilli basil veal with vermicelli noodles

  • Prep time: 10 minutes
  • Cooking time: 10 minutes
  • Serves 4


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


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 to 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.


- 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 flavour. 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.