Italian ~ Basil Veal and Pasta

8 ounces dried egg noodles
1 pound veal cutlets
2 1/2 tablespoons olive oil - divided use
1 teaspoon crushed dried basil
1/4 teaspoon salt
1/8 teaspoon dried red pepper flakes
1/2 cup seeded, sliced red bell pepper
1/2 cup chopped peeled onion
1 1/2 cups sliced mushrooms
1 1/2 teaspoons cornstarch
1/3 cup white wine


Prepare noodles according to package directions; drain and keep warm.
Meanwhile pound veal between 2 sheets of waxed paper to 1/8-inch thickness. Cut into 1x3-inch strips; refrigerate.
Combine 1 tablespoon olive oil, basil, salt and red pepper flakes in a small bowl; set aside.
Heat 1/2 tablespoon olive oil in a nonstick skillet or wok over medium-high heat. Stir-fry pepper slices and onion for 1 minute. Add mushrooms and basil mixture; stir-fry for 2 minutes, or until vegetables are just tender-crisp. Remove from skillet; set aside.
Return skillet to heat. Add 1 tablespoon olive oil and veal strips; stir-fry over medium-high heat for 1 to 2 minutes or until just cooked; remove veal from skillet and reserve.
Combine wine and cornstarch in a small bowl; stir to blend. Add mixture to skillet; cook over high heat for 30 seconds or until thickened.
Return veal and vegetables to skillet; heat thoroughly. Serve over noodles.
Makes 4 servings.