Pound veal to _-inch thickness, if necessary. Cut into ¼-inch strips. Stir-fry in 1/4 cup oil in batches over high heat until outside surface is brown. Remove veal; reserve.
Stir-fry vegetables, garlic and ginger in 6 tbsp. oil and drippings in same pan, in batches, 5 to 8 minutes or until crisp-tender. Return veal to pan.
Add wine, cilantro, oyster sauce, soy sauce, chili oil and pepper to pan; cook and stir 3 minutes. Dissolve cornstarch in stock; add to pan. Cook and stir until sauce thickens and boils for 1 minute.
Plate 1 cup veal mixture on top of 4 ounces noodles.