Heat Macaroni and Cheese in pouch on full steam until temperature reaches 165°F for 15 seconds.
Pour macaroni and cheese into half steam table pan and add 1 to 2 tablespoons Gochujang paste and 1/4 teaspoon ginger. Cover and hold warm until service.
In steam table pan, combine teriyaki sauce, 1 tablespoon Gochujang paste and meatballs. Cover and heat on full steam until meatballs reach 165°F for 15 seconds.
In a large bowl, toss coleslaw mix with lime juice, green onions and ginger. Cover and keep cold until service.
To assemble, place 3 ounces seasoned macaroni and cheese in bowl. Top with three meatballs, snow peas, red peppers and coleslaw; total of 1/4 cup vegetables.
Garnish with sliced jalapeño, cilantro and Sriracha sauce, if desired.