Ingredients for Yellowtail Poke with Glass Noodles and Pear

• 110g thin bean thread noodles

• 60ml dried arame (seaweed)

• 45ml unseasoned rice vinegar

• 45ml white soy sauce

• 2 tablespoons mirin

• 2 teaspoons fresh lemon juice

• 1 1/2 teaspoons finely grated green chilli (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

• 350g 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

• Koshersalt

• Gochugaru (coarse Korean hot pepper powder) or crushed red pepper flakes (for serving)

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.

Meanwhile, soak arame in 120ml cold water in a small bowl until softened, 8–10 minutes. Drain; set aside.

Whisk vinegar, soy sauce, mirin, lemon juice, chilli, and oil in a large bowl. Transfer 50g lemon-chilli shoyu to bowl with noodles and toss to coat. Add pear, sweet onion, yellowtail, mint, chives, reserved arame, and 2 teaspoons sesame seeds to remaining shoyu in large bowl and gently toss; season with salt.

Divide noodles among bowls and top with yellowtail mixture; sprinkle with gochugaru and more sesame seeds.

Shoyu can be made 1 day ahead. Cover and chill.

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