Cook the rice noodles following pack instructions, then rinse under cold running water and set aside. Whisk the tamari, ginger, lime juice and zest, the honey, coriander and chilli together. Season with salt.
Add the carrots, cucumbers, spring onion, edamame and cooled noodles to the dressing, and toss well to combine.
Divide the noodle salad between two bowls and flake over the smoked mackerel fillets. Scatter over a few coriander leaves to serve.
