Ingredients

• 1 tablespoon yellow miso
• 1/2 teaspoon chicken base (see Cook's Note)
• 1/2 teaspoon chili-garlic sauce, such as sambal oelek
• 1/8 teaspoon grated fresh ginger
• Small handful broken-up dried rice vermicelli
• 1/3 cup shredded rotisserie chicken
• 2 shiitake mushrooms, stems discarded, caps sliced thinly
• 6 snow peas or sugar snap peas, strings removed, sliced thinly on the bias
• 1 scallion, greens only, thinly sliced

Instructions

1. Special equipment: a lidded 16-ounce heat-safe container
2. Add the miso, chicken base, chili-garlic sauce and ginger to the bottom of a lidded 16-ounce heat-safe container. Top with the rice vermicelli, chicken, mushrooms, peas and scallions. Secure the lid, and refrigerate until using, up to overnight.
3. When ready to eat, add 1 1/4 cups boiling water to the container, cover and let sit until the noodles soften, about 7 minutes. Uncover, and stir again to dissolve the miso.