Yellowtail with Glass Noodles and Pear

Name: Yellowtail with Glass Noodles and Pear
Yield: 4 Servings
Ingredients: 4 ounces thin bean thread noodles; ¼ cup dried arame (seaweed); 3 tablespoons unseasoned rice vinegar; 3 tablespoons white soy sauce; 2 tablespoons mirin; 2 teaspoons fresh lemon juice; 1½ teaspoons finely grated green chile (such as serrano); 1 teaspoon toasted sesame oil; 1 firm green pear, cut into matchsticks; ½ small sweet onion, cut lengthwise into quarters, thinly sliced crosswise; 12 ounces yellowtail, cut into ½-inch pieces; ½ 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)

By Andy Baraghani

January 10, 2017

This image may contain Food Dish Meal Platter and Plant

Alex Lau

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.

Recipe information

Yield
4 Servings

Ingredients

4 ounces thin bean thread noodles

¼ cup dried arame (seaweed)

3 tablespoons unseasoned rice vinegar

3 tablespoons white soy sauce

2 tablespoons mirin

2 teaspoons fresh lemon juice

1½ teaspoons finely grated green chile (such as serrano)

1 teaspoon toasted sesame oil

1 firm green pear, cut into matchsticks

½ small sweet onion, cut lengthwise into quarters, thinly sliced crosswise

12 ounces yellowtail, cut into ½-inch pieces

½ 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)

Preparation

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 ½ 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.
Step 5
Do Ahead: Shoyu can be made 1 day ahead. Cover and chill.

TagsAsian Fish Seafood Glass Noodle Noodle Pasta & Noodles Quick Easy Weeknight Meals Main Dairy Free Healthyish Dinner Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes