Yellowtail Poke with Glass Noodles and Pear
A refreshing Asian-inspired poke bowl featuring tender yellowtail, glass noodles, and crisp pear, dressed in a vibrant lemon-chile shoyu sauce. This elegant dish combines traditional Korean and Japanese ingredients with fresh herbs and seaweed for a light yet satisfying meal.
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 green chile
- •1 teaspoon toasted sesame oil
- •1 whole firm green pear
- •½ whole small sweet onion
- •12 ounces yellowtail
- •½ cup torn mint leaves
- •2 tablespoons chives
- •2 teaspoons sesame seeds
- •1 pinch Kosher salt
- •1 pinch gochugaru
Cooking Instructions
- 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.
15 min
- 2.
Meanwhile, soak arame in 1/2 cup cold water in a small bowl until softened, 8-10 minutes. Drain; set aside.
10 min
- 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.
10 min
- 4.
Divide noodles among bowls and top with yellowtail mixture; sprinkle with gochugaru and more sesame seeds.
5 min
- 5.
Shoyu can be made 1 day ahead. Cover and chill.
