Udon Noodles with Miso, Smoked Mackerel and Cabbage

This was delicious, really different but fantastically flavourful. I didn't have any udon noodles so used wholewheat ones instead.

Udon Noodles with Miso, Smoked Mackerel and Cabbage (from The Guardian)
(Serves 2)

2 tsp oil
1 tsp grated ginger
1 garlic clove, peeled and grated
5 tbsp soy sauce, plus extra, to serve
4 tbsp mirin
1 tbsp honey
2 tsp sesame oil
2 smoked mackerel fillets, skin off
1 egg
150g udon noodles (or any other noodle)
5 tbsp miso paste, or to taste
¼ savoy cabbage, very finely shredded
4 spring onions, finely sliced on the diagonal
Chilli oil or sauce, to serve

Gently heat the oil in a saucepan over a medium heat, then add the ginger and garlic. After a minute of sizzling, take off the heat and add the soy, mirin, honey and sesame oil. Return the pan to the heat for just a second, to make sure it’s hot – don’t let it bubble – then add the mackerel in large flakes, tossing it gently in the sauce and trying not to break it up too much, then set aside.

Boil the egg gently for six mins, then peel under cold running water – this helps to stop it cooking further. Add the egg to the warm mackerel pan, and spoon the sauce over it – the longer you leave it there, the better.

Meanwhile, bring a pan of water to the boil and cook the noodles according to the instructions, and drain. At the same time, in another pan, bring 750ml water to the boil and stir in the miso paste until it dissolves. Drop in the cabbage and spring onions, and cook just until they wilt, then stir in the drained noodles. Transfer to bowls, then spoon the mackerel and its sauce on top. Set half the egg on top of each bowl, and serve with a little soy and some chilli oil or sauce at the table.