Boil a large pot of water over high heat. Once boiling, add the ramen noodles and cook according to package instructions until al dente, about 4-5 minutes. Reserve ½ cup of noodle water, then drain.

In a medium sauté pan, heat over low heat and add the butter. Melt completely without browning for 1-2 minutes.

Add the miso paste, garlic chili paste, honey, and ginger to the melted butter. Gradually whisk in ¼ to ½ cup of reserved noodle water until the sauce is smooth. Cook sauce on low for 2-3 minutes.

Toss the drained noodles into the sauté pan with the sauce. Mix and stir for 2 minutes until noodles are well coated.

Remove pan from heat. Add the sliced green onions and mix in. Optionally sprinkle sesame seeds on top.

Serve immediately while hot. Optionally squeeze lime over the top for added brightness.