Chilli basil veal with vermicelli noodles

  • Prep Time : 10 Minutes
  • Cooking Time : 10 Minutes
Ingredients

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

Method

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.

 

Oh, so good

  • LIGHT & TENDER
  • TASTES GREAT
  • EASY TO COOK

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