To create the mozzarella skulls, preheat oven to 350°F. Lightly spray silicon skull molds with cooking spray.

Place the silicon mold on a baking tray and place 1 mozzarella ball in each of 4 skull cavities. Bake for 6 – 8 minutes or until softened; the cheese will not melt. Using folded paper towels, press the softened cheese into the molds firmly to get a good shape. The cheese will release liquid, which the paper towel will soak up. Place in the refrigerator for 8 – 10 minutes.

Cook the GloryLand Black Rice Noodles per the package directions. Drain, saving a little of the cooking water.

In a large skillet, combine the butter, miso, and garlic paste and heat over medium-high heat until melted. Add the drained noodles and toss to coat. If needed, add a little of the reserved cooking liquid.

Divide the noodles between two bowls. Slice the remaining mozzarella balls in half and place three halves on top of each dish of noodles. Top each half with a black olive slice to create eyeballs. Add the mozzarella skulls and sprinkle with red pepper.

Serve immediately.