Veal meatballs and vegetables, teriyaki sauce | Haiku

Ingredients

• 150 g (1/3 lb) HAIKU Rice Vermicelli
• 2 carrots
• 30 ml (2 tbsp.) of olive oil
• 125 ml (1/2 cup) of chicken broth with no added salt
• 12 mini bok choy
• 250 ml (1 cup) of shredded red cabbage
• 125 ml (1/2 cup) of small mint leaves
• Meatballs:
• 450 g (1 lb) of extra lean, ground veal
• 125 ml (1/2 cup) of grated carrot
• 80 ml (1/3 cup) of wheat germ
• 45 ml (3 tbsp.) of minced parsley
• 15 ml (1 tbsp.) of ground ginger
• 15 ml (1 tbsp.) of low salt soya sauce
• 1 egg
• Salt and pepper to taste
• Sauce:
• 250 ml (1 cup) of chicken broth, no added salt
• 125 ml (1/2 cup) of teriyaki marinating sauce, low salt
• 60 ml (1/4 cup) of dried (French) shallots, diced
• 60 ml (1/4 cup) of spicy Thai Chili sauce
• 30 ml (2 tbsp.) of honey
• 10 ml (2 tsp.) of corn starch
• 5 ml (1 tsp.) of minced garlic
• 1 stalk of HAIKU Lemongrass , white part minced
• 1/2 Thai pepper, diced