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Bring a large pot of salted water to a boil. Place noodles in the pot and remove from heat. Stir noodles occasionally, until they are soft but still al dente, about 8 minutes. Strain noodles in a colander and set aside.
Heat a nonstick medium skillet over medium-high heat until very hot. Spray skillet with spray oil. Season fish with salt and place in the pan. Cook until a brown crust forms, about 2 minutes. Flip fish and cook for an additional 2 minutes. Add 1/4 cup water to the pan. Cover and steam until fish is firm and cooked through, about 2 minutes more. Remove fish from the pan and set aside.
In the same skillet add ginger and spinach; cook spinach until it is completely wilted, about 3 minutes. Stir in sauce and cook until heated through. Return the noodles to the pan and toss to combine. Divide noodles among 4 bowls and top with paiche fillets and green onions.