Preparation
Cook the Haiku rice vermicelli according to package directions. Drain.
Using a vegetable peeler or mandoline, cut the carrots into fine ribbons.
Mix the ingredients for the meatballs in a bowl. Shape the mixture into small meatballs using about 20 ml (4 tsp.) for each one.
Mix the ingredients for the sauce in a pot. Bring to a boil over medium-low heat. Remove from the heat and set aside.
Using a pan, heat the oil over medium heat. Brown the meatballs on all sides for 4 to 5 minutes.
In another pot, heat the chicken broth over medium heat. Add the mini bok choy, carrots and rice vermicelli. Cover and continue cooking for 2 to 3 minutes. Remove from the heat and set aside.
Using a fine strainer, filter the sauce into the pan with the meatballs. Cover and simmer on low for 5 to 6 minutes, stirring from time to time.
Place the carrots, mini bok choy and rice vermicelli separately on the plates. Add the meatballs and sauce. Garnish with the red cabbage and mint leaves.
