Put the chicken stock, hoisin, fish sauce, cinnamon sticks and star anise in a medium pot, bring to a boil, lower to a simmer and simmer for at least 10 minutes. Transfer to a thermos to keep hot.
Pack the noodles, chicken and sliced shiitakes at the bottom of a serving container, followed by the jalapenos, sprouts, lime wedges and mint.
When the lunch bell rings, pour the hot soup over the ingredients in the serving container, let stand a few minutes and enjoy.
Recipe courtesy of Jeff Mauro