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Cook the noodles to the package instructions. Strain and rinse with cold water.
Season the fish lightly with salt. There is likely a good amount of salt in the jerk seasoning, so be cautious with the salt
Add the olive oil to a frying pan over medium heat. Add in the fish and cook to char on the outsides, and cook through in the middle. I like to cook the fish to 130 internal temperature.
Remove the fish from the pan and place on a cooking rack.
Stir the gochujang into the oil in the pan that has some of the jerk seasoning still in it. Stir and cook for 3 minutes.
Add in the coconut milk, shaoxing wine, soy sauce, and stock. Stir to combine and bring to a simmer. Add in the edamame and cook 1 more minute.
Place the noodles in the bowls and top with the fish. Ladle on the broth and edamame beans. Serve.