Wok Tossed Hoisin Veneto Veal, Asian Vegetables & Noodles

Wok Tossed Hoisin Veneto Veal, Asian Vegetables & Noodles

Serves: 4

Prep Time: 10 minutes

Cooking Time: 15 minutes 




  • 400g veal schnitzels cut into stir fry strips

  • 440g wok-ready udon noodles

  • 2 tbsp canola oil

  • 3cm piece ginger, finely grated

  • 1 brown onion, thinly sliced

  • 400g fresh pre-packed Asian stir fry vegetables

  • 100g shitake mushrooms, sliced1/4 cup (60ml) hoisin sauce

  • Coriander sprigs, to serve



  1. Prepare noodles for stir-frying according to packet instructions.

  2. Place veal in a large bowl or snap-lock bag, add half the oil and toss to coat. Heat a large wok or non-stick frying pan over high heat. Cook veal, in batches, for 1-2 minutes or until browned. Set aside on a plate.

  3. Add remaining oil to wok over medium-high heat. Add ginger and onion and stir-fry for 1-2 minutes. Add stir-fry vegetables and cook for 2-3 minutes. Add mushrooms and cook for 1 minute. Stir in hoisin sauce and 2 tablespoons water and cook for 1 minute. Return veal and noodles to the wok and toss to heat through.

  4. Serve veal stir-fry sprinkled with coriander sprigs.



  1. 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.

  2. 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.

  3. You can also use dried udon, soba or ramen noodles prepared according to packet instructions for this recipe.