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Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line two sheet pans with foil. Pat the chicken dry with paper towels; place on one sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly coat 2 seasoned chicken breasts with enough of the togarashi to coat (you may have extra). Roast 18 to 20 minutes, or until browned and cooked through.* Leaving the oven on, remove from the oven. Transfer to a cutting board. When cool enough to handle, slice crosswise. Transfer the 2 plain sliced chicken breasts to a large bowl; add the pesto. Stir to coat; taste, then season with salt and pepper if desired.

*An instant-read thermometer should register 165°F.

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain and rinse warm under water 30 seconds to 1 minute to prevent sticking. Return to the pot. Add the sautéed aromatics; stir until thoroughly combined.

Meanwhile, wash and dry the fresh produce. Cut off the bottom 1/2 inch of the broccoli stem; cut into small florets. Cut off the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Place the mushrooms in a bowl; cover with 1/4 cup of hot water. Set aside to rehydrate at least 10 minutes. Halve, peel, and thinly slice the onion. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut out the core of the cabbage; thinly slice the leaves. Thinly slice the cucumbers into rounds. Halve the tomatoes. Peel and thinly slice the shallot. In a bowl, combine the sliced cucumbers, halved tomatoes, sliced shallot, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Transfer the broccoli florets and sliced peppers to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or lightly browned and tender when pierced with a fork. Remove from the oven. When cool enough to handle, top with the lemon purée and toss to coat.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until browned and cooked through. Transfer to a plate. Wipe out the pan.

Reserving the mushroom water, drain the rehydrated mushrooms. Transfer to a cutting board; roughly chop. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped mushrooms and reserved mushroom water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to the pot of dressed noodles. Stir to combine. Taste, then season with salt and pepper if desired.

Combine the black bean-chile sauce and sesame oil.

Combine the mozzarella (tearing into small pieces before adding) and as much of the chile paste as you’d like, depending on how spicy you’d like the mozzarella to be. Season with salt and pepper.

Combine the tzatziki and harissa paste. Season with salt and pepper.

Combine the miso paste, ponzu sauce, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1 sliced togarashi chicken breast

Transfer the sesame-black bean sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 dressed vegetables

• 1/2 sliced pesto chicken breast

Transfer 1/2 marinated vegetables to 2 separate containers.

Transfer the Calabrian-dressed mozzarella to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 dressed vegetables

• 1/4 cooked beef

Transfer the remaining marinated vegetables to 2 separate containers.

Transfer the harissa tzatziki to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1/4 cooked beef

Transfer the spicy miso to 2 small containers.

Makes 2 servings:

Roughly chop the peanuts. Heat the finished chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sesame-black bean sauce, chopped peanuts, and sesame seeds.

Makes 2 servings:

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Wrap the pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until warmed. Fill each pita with 1/4 of the spinach, chicken, marinated vegetables, and Calabrian-dressed mozzarella. Garnish the finished vegetables with the parmesan.

Makes 2 servings:

Heat the finished beef and vegetables in the microwave 1 to 2 minutes, or until heated through. Wrap the pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until warmed. Fill each pita with the harissa tzatziki, 1/4 of the spinach, finished beef, and marinated vegetables. Garnish the finished vegetables with the feta (crumbling before adding).

Makes 2 servings:

Heat the finished beef and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy miso and crispy onions.