The green pear adds crunch and sweet-tart notes to this raw yellowtail preparation. A Granny Smith apple, Asian pear, or pineapple would do the same.

　　

Ingredients

4 servings

　　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)

　　

Step 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.

　　

Step 2

Meanwhile, soak arame in 1/2 cup cold water in a small bowl until softened, 8–10 minutes. Drain; set aside.

　　

Step 3

Whisk vinegar, soy sauce, mirin, lemon juice, chile, and oil in a large bowl. Transfer ⅓ 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.

　　

Step 4

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

　　

Do Ahead

Step 5

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