Mix together a Tbs miso paste, a Tbs mirin, a Tbs light soy sauce and a tsp sesame oil, spread this over skinless cod loins
to marinate for 30 minutes. To cook, line a grill pan with foil, place the cod on the foil and grill (broil) for 10 minutes
or so, basting from time to time, until nicely charred and cooked through. Meanwhile, prepare rice noodles according to the
packet directions, drain, return to the pan and stir through a dollop of sriracha or other chilli sauce. Serve the cod on top
of the noodles, garnished with chopped spring onions and a wedge of lime.