Active Time
30 Mins
Total Time
30 Mins
Serves 4
Photo: Victor Protasio; Styling: Paige Hicks 

How to Make It

Step 1

Bring vinegar, 1/4 cup water, and sugar to a boil in a small saucepan. Remove pan from heat; add carrot ribbons and radishes. Let stand for 20 minutes. Drain. Add cilantro to carrot mixture; toss.

Step 2

Combine stock, soy sauce, sambal, peanut butter, and garlic in a large skillet over medium. Add meatballs; toss to coat. Cook, covered, for 10 minutes or until heated. Remove meatballs from pan with a slotted spoon. Bring stock mixture to a boil; cook 2 minutes or until thickened.

Step 3

Heat rice according to package directions.

Step 4

Divide rice evenly among 4 bowls. Top each serving with about 1/2 cup carrot mixture, 3 meatballs, and about 3 tablespoons stock mixture. Top with peanuts. Serve with lime wedges.

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