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)']
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 1/2 cup cold water in a small bowl until softened, 8–10 minutes. Drain; set aside.
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.
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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