Cook the GloryLand Brown Rice Noodles according to package directions until al dente. Reserve ½ cup cooking water before draining.

While the noodles cook, heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

Add the mushrooms and cook without stirring for 3-4 minutes to allow them to brown. Stir and continue cooking another 5 minutes until deeply golden. Stir in the garlic and ginger and cook for 30 seconds.

In a small bowl whisk together the miso, tamari, mirin, sesame oil, and 2 tablespoons reserved pasta water until smooth.

Reduce the heat to low. Add the remaining butter and allow it to melt. Pour in the miso mixture and stir until glossy.

Toss the noodles into the skillet until evenly coated. Add additional pasta water if needed to loosen the sauce.

Sprinkle with green onions, sesame seeds, black pepper, and chili crisp if desired.