Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.

Trim ends off snow peas.

Trim and thinly slice green onions.

In a mixing bowl, combine 1 Tbsp. softened salted butter and miso base. Set aside.

Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove from burner. Transfer chicken to a plate and evenly top with miso butter. Tent with foil and set aside. Wipe pan clean and reserve.

While chicken cooks, continue recipe.

Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil.

Add 1/4 cup water and carrots to hot pan and bring to a simmer.

Once simmering, cover, and cook until water is mostly evaporated and carrots are tender, 3-5 minutes.

Uncover, and add 1 tsp. olive oil, snow peas, and half the greens onions (reserve remaining for garnish) to hot pan. Stir often until lightly browned, 2-4 minutes.

Add garlic sesame sauce, pho base, and 1/4 cup water. Bring to a simmer.

Once simmering, add noodles to hot pan. Stir occasionally until heated through, 3-4 minutes.

If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

Plate dish as pictured on front of card, topping noodle-vegetable mixture with chicken and garnishing chicken with sesame seeds. Garnish dish with remaining green onions. Slice chicken, if desired. Bon appétit!