Chilli basil veal with vermicelli noodles
- Prep Time : 10 Minutes
- Cooking Time : 10 Minutes
400g Three River Farms Veal Stir-fry
200g dried vermicelli noodles
1 tbsp canola oil
250g cherry tomatoes, halved
1/2 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 brown sugar
2 teaspoons fish sauce
1 teaspoon tamarind puree
1 long fresh red chilli, finely chopped
Prepare noodles according to packet instructions. Drain and cool.
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.
Combine noodles, tomatoes, cabbage, onion and Thai basil in a large bowl.
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.
Top salad with veal, drizzle with remaining dressing and serve with lime wedges.