Boil 4 cups water. Stir in soy sauce and Korean gochujang chili paste; set aside. Place in insulated thermal if transporting.
2. Dice celery, green onions, and Sara Lee® Oven Roasted Chicken Breast into chunks. Chop celery leaves.
3. Into each 1-pint mason jar (4 jars total), add 3/4 cup ramen noodles, 1/3 cup shredded carrots, 1/4 cup diced celery, 1/4 pound Sara Lee® Oven Roasted Chicken Breast, a few snow peas, chopped celery leaves, and green onions.
4. Tighten mason jar lid and refrigerate until ready to use.
5. Pour hot Korean broth over the top of the jar. Allow to rest several minutes or until noodles are soft.