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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.
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.