There are a couple steps here, so we’re going to try this recipe specifically for prepping half ahead of time. Make your spice paste in advance, then we're going to pack the rinsed vermicelli noodles, shaved veg and a spice paste into a jar, then just before eating, we’ll pour hot broth over the top to soften everything. At that point, you can roast some tofu cubes or top the noodle bowl with leftover salmon or chicken or shrimp to add more protein.

Gochujang is a Korean chili paste that has a bit more funk and depth than straight sriracha. It is fermented, so has the unique flavor. It is easy to find online, Whole Foods, Sprouts or markets with a well-stocked International Foods aisle. You can use another chili paste you like, or even miso paste with a dash of chili flakes if that’s what you have, we’re just trying to get some heat and depth in here. Keep in mind if you are GF Gochujang does include gluten.

If you cannot find vermicelli, a thin soba noodle or instant ramen is fine too! Mine were cooked through with a rinse and the called 5-ish minutes under boiling water, but if you get a longer cooking noodle, you’ll want to cook and drain them BEFORE putting them in the jars.