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Begin by pouring hot water over the udon to help separate the noodles.
In a pan, sauté the mushrooms without any oil, using only soy sauce, for about two to three minutes.
Next, add the butter, garlic, and the white parts of the green onion, mixing everything together well.
Pour in the cream and let it simmer for two minutes.
Add the udon and black pepper, then sauté on high heat for another two to three minutes.
Finish the dish by adding a bit more butter.