Oil wok (I used peanut oil) and set to med high. While wok is heating up mix the miso paste and butter together and set aside for later.
Lightly grill salmon fillets with a pinch of salt and pepper on each side. Make sure to cook salmon only about 30 secs on each side and put aside for later use... Fyi, the salmon will stick a bit to the wok but that's ok
Add a little bit more oil if there isn't enough and add the garlic and green onion white bases. Cook until fragrant.
Add the mushrooms and season well with pepper.
Once the mushrooms soften up, add the miso butter you made earlier and the cream cheese. Mix well together.
Add heavy cream and mix until your pasta sauce has a creamy consistency.
Add your Udon noodles into the sauce, cover for about 6-10 min and set your heat to med. Occasionally check and stir to make sure your sauce doesn't burn.
Once you uncover, your Udon noodles should be fully cooked and feel bouncy. Add the remaining green onions, do a final stir, plate!~Sprinkle with parsley, pepper, nori flakes, and sesame seeds (OPTIONAL: lightly drizzle with sesame oil) ~
With very little pasta sauce leftover in your wok, deglaze it with the mirin. Make sure you get as much leftover pasta sauce and mirin mixed together. Stir and cook until your get a creamy sauce consistency.
Add a pinch of salt, pepper and sesame seeds.
Quickly add your semi cooked salmon and cover it with the sweet mirin sauce. Cook for 3-5min.
Now plate!~sprinkle nori and sesame seeds on top~TADA! 2 servings of Miso Pasta and a side of Sweet Salmon all cooked from 1 wok