6each/4 oz. baby bok choycut in half lengthwise or larger bok choy cut in large chunks
1cup/4 oz. julienned snow peas
4each/ ¼ cup/2 oz. finely chopped scallions
¼cuproughly chopped cilantro
Place the chicken broth, soy sauce, miso paste and sriracha sauce in a large saucepan and bring to a simmer. Place the pork in the broth and simmer for 5 minutes or until cooked through. Remove pork to a plate and when cool enough to handle, slice into ½” thick slices. Reserve. Stir sesame oil into broth and keep at a simmer.
Bring a large pot of salted water to the boil. Place the carrots, bok choy and snow peas in the water and cook until al dente, about 3 minutes. Use a slotted spoon to remove the vegetables to a plate. Bring the water back to a boil and cook the noodles until al dente, according to package directions, about 3 minutes. Drain and reserve.
To serve, divide the noodles between 4 deep bowls. Divide the vegetables and pork in neat sections around the noodles. Ladle broth over noodles. Top each bowl with scallions and cilantro.