Mix ingredients of marinade in a dish, add veal scaloppini making sure all pieces are well covered and marinate for about 1½ hours.
For sauce; heat olive oil in a skillet and sauté pears, clementine, apricots and green onions for about 5 minutes. Add coriander, herbs de Provence, veal stock, cheese and cream. Set aside and keep warm.
Cook Chinese noodles according to package directions. Set aside and keep warm.
Heat 15 ml (1 Tbsp.) of olive oil in a skillet and sauté veal scaloppini for 1 minute on each side. Cut each scaloppini into two pieces.
Divide noodles among the serving plates, add sauce and top with 4 pieces of the scaloppini.
Garnish with a sprig of thyme.