Gingery Fish and noodles

This recipe was delicious, it was from Monday night.(I know, I know, I am WAY behind. I'm catching up now.)
 This was not only a new recipe it was a new technique. I've never steamed fish before, but it was so simple! I am definitely going to try steaming again.
I adapted this a little. I found that there wasn't enough of the ginger scallion mixture to toss, so I just made up some more. The amounts below are what I ended up using.
I also mixed the scallion/ginger at the end of the recipe with the soy and spooned it over the fish, instead of spooning it over separately.

Gingery Fish And Noodles - adapted From Everyday with Rachel Ray Magazine

4 scallions thinly sliced
1 2in piece fresh ginger peeled and cut into matchsticks
2 pieces firm white fish (I used Alaskan Cod) 
6oz rice noodles
1 tbs vegetable oil
3 cloves crushed garlic
1/2 bunch broccoli rabe, chopped
1/4 tsp crushed red pepper (more if you like it spicy)
1/2 tbs soy sauce

Bring 3 inches of water to a boil over high heat in a steamer pot. Meanwhile, mix the scallions and ginger in a small bowl. Scatter about 1/3 of the mixture in the center of a piece of foil large enough to wrap the fish pieces. Place fish pieces side by side on top. Season with salt pepper and half of remaining ginger mixture. Make a sealed packet. Steam until cooked, about 10 min. Discard ginger and scallion.

Meanwhile, cook noodles according to package, drain and rinse. In large nonstick skillet heat 1/2tbs oil over medium heat. Add garlic and cook until fragrant, about 1 min. Increase heat and stir in broccoli rabe; season with salt and black pepper. Cover and cook 1-2 min. Add noodles, toss.

In a small skillet heat remaining oil over medium high heat. Add remaining ginger mixture and cook for 10 sec. Spoon ginger sauce over the fish along with soy sauce.