Cook noodles of choice according to package directions until al dente. Reserve 3 tablespoons of noodle water before draining. If you are adding mushrooms, sauté them separately and set them aside.
3 cups Cooked Noodles
In a small bowl, whisk together: Miso paste, Soy sauce, Sesame oil, Brown sugar or honey, and a few tablespoons of the reserved noodle water. Mix until smooth.
1 tbsp Miso Paste , 1 tbsp Soy Sauce , ½ tsp Sesame Oil , 1 tsp Brown Sugar or Honey , 3 tbsp water
Heat oil and the butter in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Do NOT allow the garlic to brown.
¾ tbsp Avocado Oil , 1 tbsp Butter , 6 cloves Garlic
Add the cooked noodles to the skillet. Pour in the miso sauce and toss until evenly coated. Add a splash of reserved noodle water if needed to loosen the sauce.
Put in the greens and any other vegetables. Toss and mix everything very well. Taste first and add salt to taste if prferred.
Bok Choy and Other Vegetables , salt
Serve and top with Sliced green onions, Sesame seeds, Chili flakes (optional). Serve immediately.
2 tbsp Green Onions , sesame seeds, Chili Flakes/Chili Oil