Bring a large pot of water to the boil. Add your udon and cook for 1 minute or until loosened. Drain and rinse with cold water. Set aside.
Melt the butter in a medium-large frying pan over a medium heat.
Add in the garlic and onion and stir-fry for 2 minutes.
Stir in the mushrooms, vegetarian mushroom stir-fry sauce, soy sauce and a splash of water. Turn the heat down to medium-low.
Cook for around 7 minutes until the mushrooms are cooked through, stirring often. Add more water if the mushrooms get too dry.
Turn the heat to low. Add in the double cream, vegetarian Parmesan and miso. raise the heat a little and stir to combine.
As soon as the mixture starts to bubble add in your udon. Add a splash of water to loosen the sauce.
Toss together until the udon are coated and heated through, around 1 minute.
Season to taste with salt and white pepper and serve sprinkled with spring onion, toasted sesame seeds, and nori.
