Step 1

Begin boiling a pot of water for the noodles. Cook the noodles per package instructions as you prepare the sauce. (Frozen udon only needs a few minutes to cook, so I add them to the water when the sauce is almost ready.)

Step 2

Thinly slice the green onion, and separate the white and green portions. Dissolve the corn starch in the warm water.

Step 3

Set a skillet over medium to medium-low heat. Once hot, add the butter. Once the butter has melted, add the garlic and the white portions of the green onion. Cook, stirring frequently, until very fragrant, about 1-2 minutes.

Step 4

Add the miso paste to the skillet and mix vigorously until the miso is fully incorporated into the sauce. This step can be a little difficult, I like to use a flat whisk to make it easier.

Step 5

Once the miso is fully incorporated, turn off the heat and whisk in the corn starch and water mixture. If the sauce is too thick, you can add a little more water, one tablespoon at a time. If the sauce is too thin, put the skillet back over medium low heat and reduce until the desired consistency is reached. Taste the sauce and season with a little salt if desired.

Step 6

Add the drained noodles to the skillet and toss until they're fully coated in sauce. Transfer to your serving dish, top with sesame seeds and green onion, then serve.