Yellowtail Poke With Glass Noodles And Pear

• 4 ounces thin bean thread noodles
• 1/4 cup dried arame (seaweed)
• 3 tablespoons unseasoned rice vinegar
• 3 tablespoons white soy sauce
• 2 tablespoons mirin
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons finely grated green chile (such as serrano)
• 1 teaspoon toasted sesame oil
• 1 firm green pear, cut into matchsticks
• 1/2 small sweet onion, cut lengthwise into quarters, thinly sliced crosswise
• 12 ounces yellowtail, cut into 1/2-inch pieces
• 1/2 cup torn mint leaves
• 2 tablespoons finely chopped chives
• 2 teaspoons toasted white and/or black sesame seeds, plus more for serving
• Kosher salt
• Gochugaru (coarse Korean hot pepper powder) or crushed red pepper flakes (for serving)

1. Place noodles in a large bowl and pour boiling water over to cover. Let noodles soak until tender but not mushy, 10-15 minutes; drain. Rinse under cold water; snip into 2" lengths with kitchen shears and return to bowl.
2. Meanwhile, soak arame in 1/2 cup cold water in a small bowl until softened, 8-10 minutes. Drain; set aside.
3. Whisk vinegar, soy sauce, mirin, lemon juice, chile, and oil in a large bowl. Transfer 1/3 cup lemon-chile shoyu to bowl with noodles and toss to coat. Add pear, sweet onion, yellowtail, mint, chives, reserved arame, and 2 tsp. sesame seeds to remaining shoyu in large bowl and gently toss; season with salt.
4. Divide noodles among bowls and top with yellowtail mixture; sprinkle with gochugaru and more sesame seeds.
5. Shoyu can be made 1 day ahead. Cover and chill.

thin bean, dried arame, rice vinegar, white soy sauce, mirin, lemon juice, green chile, sesame oil, green pear, sweet onion, mint, chives, sesame seeds, kosher salt, gochugaru

Taken from www.epicurious.com/recipes/food/views/yellowtail-poke-with-glass-noodles-and-pear (may not work)