Servings: 4
Preparation time: 30 min.
Veal cut: Veal cutlet



4 each 6 oz. Veal cutlet 10 oz. Rice noodles 4 Sprigs Fresh cilantro 2 Tbsp. Soy sauce
1 oz. Fresh ginger 1  each Fresh serrano pepper 2 Tbsp. Oyster sauce 2 Tbsp. Rice oil
 To taste Fresh ground pepper



Remove the veal from the fridge half an hour before starting to prepare it and bring to room temperature. Going with the grain, slice the veal schnitzels into strips. Marinade the strips of veal in the oil and soy sauce.

Wash the chilli pepper, remove the seeds and membrane and chop finely. Peel the ginger and chop finely. Remove the coriander leaves from their stalks. Chop finely if large.

Prepare the noodles according to the instructions.

Heat a non-stick frying pan on a medium heat. Brown half of the strips of veal in about four minutes, tossing frequently; remove from the pan and keep warm. Brown the remaining strips of veal in the same way.

Return all the strips of veal to the pan, add the chilli pepper and ginger and fry briefly. Just before serving, add the oyster sauce and stir in the noodles. Taste, and add more oyster sauce if needed.

Garnish with the coriander and serve immediately.