Steak: In a medium size bowl whisk together the miso paste, hoison, honey, mirin, fish sauce, sesame oil, garlic and ginger until combined. Next submerge the skirt steak completely covering it on all sides. The marinade is thick so this should be no problem. Marinate over night or for at least 12 hours.
Make hot coals for organic lump charcoal in a grill. Once coals are made place the meat directly on the coals and cook for 2 to 3 minutes per side for a medium-rare internal temperature or until the desired internal temperature is achieved. Remove from the grill and rest for 4 to 6 minutes before thinly slicing. Drizzle a little honey and soy over top before serving.
Noodles: In a large saute pan on medium heat add in the butter and cook the garlic just until done, about 2 minutes.
Next, add in the brown sugar and cook while stirring for 2 more minutes.
Add the chicken stock and soy sauce and cook over medium heat for 3 to 4 minutes.
Add the noodles and coat in the sauce.
Transfer the noodles to a bowl and garnish with sprouts and green onions. Serve alongside char siu steak.