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Toast your pine nuts in whichever way works best for you – a small frying pan over a low to medium heat with razor-sharp attention usually does the trick; just be sure to shake the pan or stir frequently.
Meanwhile, heat the butter in a large frying pan; when foaming, add the garlic and ginger over a medium heat. Stir-fry for 30 seconds, then add the tomatoes and spring onions. Stir-fry over a medium to low heat for 5 minutes, then gently stir through the miso and rice vinegar.
Stir the straight-to-wok noodles through the hot miso tomato butter, stir-fry for 2 minutes to soften the noodles, then taste and add salt as needed (you shouldn’t need much as the miso is already salty). Serve hot, scattered with the toasted pine nuts.