Thoroughly rinse produce and pat dry. Slice Fresno chile into thin rounds. Stem and slice shiitake mushrooms into ⅛” strips. Cut ends off broccolini and cut into 2” pieces. Halve lemongrass lengthwise and smash with a small pot or pan to release oils. Slice snow peas into thin strips. Trim and peel carrot and julienne into thin matchsticks.

Bring a small pot with miso, soy sauce, ginger, lemongrass, and 3 cups of water to a boil. Reduce to a simmer and cook for 10 minutes. Strain broth into a bowl and reserve, discarding solids in strainer. Place rice noodles in another bowl of very hot tap water and soak for 6-10 minutes, or until pliable. Drain noodles, place back into bowl, and set aside.

Warm a medium non-stick pan over medium-high heat and add 1 tsp. olive oil and broccolini. Cook for 3-4 minutes, or until the broccolini is crisp tender. Season with a pinch of salt and pepper, transfer to a plate, and wipe pan clean.

Return pan to medium-high heat and add 1 tsp. olive oil and mushrooms to pan. Cook for 6-8 minutes, or until mushrooms are nicely browned. Season with a pinch of salt and pepper, transfer to a plate, and wipe pan clean.

Return pan to medium-high heat and add 1 tsp. olive oil, snow peas, red cabbage, and carrots to pan, keeping them separated in their parts of the pan as much as possible. (This makes the final plating nicer, but doesn't change the flavor.) Cook for 1-2 minutes, or until just warm. Season with a pinch of salt and pepper and set aside.

Place drained noodles in center of a bowl and arrange vegetables around the noodles. Pour hot broth into the bowl and garnish with Fresno peppers (to taste).