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In a bowl, combine the beaten egg, miso paste, Parmesan cheese, and black pepper. Mix well and set aside.
In a skillet over medium heat, fry the bacon until cooked and slightly golden.
Bring a pot of water to a boil and add the frozen udon noodles. Switch off the heat and loosen the noodles with chopsticks.
Reduce the heat on the skillet with the bacon to LOW and add the minced garlic and fry with the bacon for about one minute.
Use tongs or chopsticks to transfer the udon noodles to the skillet with the bacon and garlic. Stir.
Pour in the egg mixture and toss with the noodles and bacon immediately. You do not want to scramble the egg.
Stir and toss the noodles in the egg mixture for about 1 minute to heat through. Transfer immediately to a dish.
Garnish with more freshly grated Parmesan, fresh ground black pepper, green onions, and sesame seeds, if desired.