Put the miso bouillon powder into a wok or large saucepan and add the water and teriyaki or soy sauce. Bring up to the boil, then reduce the heat and add the chilli, spring onions, mushrooms and stir-fry vegetables. Simmer over a low heat for 5 minutes, add the noodles and cook gently for 5 more minutes.
At the same time, cook the fish. Heat the butter and sesame oil in a frying pan and add the cod fillets, searing them over a high heat on each side. Turn the heat down and cook for a further 5 or 6 minutes, until cooked. The flesh will be opaque and should flake easily when tested with a fork.
=Ladle the noodle mixture into two wide bowls and sit a cod fillet on top of each one. Serve at once with some sweet chilli sauce, if desired.
Cook’s tips: Make this dish another time with fillets of wild Alaska salmon. Choose an interesting mix of stir-fry vegetables, with pak choi, peanut shoots and Chinese leaves.
• 4 tsp miso bouillon powder
• 500ml (18fl oz) water
• 2 tbsp teriyaki sauce or soy sauce
• 1 red chilli, deseeded and thinly sliced
• 4 spring onions, shredded
• 75g (3oz) mushrooms, thinly sliced
• 250g (9oz) pack fresh stir-fry vegetables
• 2 x 150g packs ready-to-use udon (thick) noodles
• 15g (½ oz) butter
• 1 tbsp toasted sesame oil
• 2 x 100-150g (4-6oz) fillets wild Pacific cod, skinned
• Sweet chilli sauce, to serve (optional)