Coconut Noodles with Scallops and Pea Tendrils

Ingredients

• 1 (6.75-ounce) package uncooked rice sticks (rice-flour noodles)
• 1/2 cup chopped fresh cilantro
• 1/3 cup coarsely chopped peeled fresh lemongrass (about 2 stalks)
• 1 tablespoon grated peeled fresh ginger
• 2 teaspoons shrimp paste or anchovy paste
• 3 to 4 Thai chiles, halved and seeded
• 3 garlic cloves, peeled
• 2 shallots, peeled
• 1 tablespoon dark sesame oil
• 1 cup fat-free, less-sodium chicken broth
• 2 tablespoons brown sugar
• 3 1/2 tablespoons lower-sodium soy sauce
• 1/4 teaspoon salt
• 1 (14-ounce) can light coconut milk
• 4 cups thinly sliced napa (Chinese) cabbage (1 small head)
• 1 1/2 cups thinly sliced green onions, divided
• 1 cup fresh or frozen green peas, thawed
• 1 pound sea scallops, halved horizontally
• 4 cups pea tendrils, coarsely chopped (about 1/4 pound)

Preparation

1. 1. Cook noodles in boiling water 1 1/2 minutes; drain. Rinse under cold water; drain and place in a large bowl.
2. 2. Combine cilantro and next 6 ingredients (through shallots) in a food processor; process until a paste forms. Heat a Dutch oven over medium-high heat; add oil to pan, swirling to coat. Add cilantro mixture to pan; sauté 5 minutes. Stir in broth, scraping pan to loosen browned bits. Stir in sugar, soy sauce, salt, and milk. Add cabbage and 1 1/4 cups onions to pan; cook 3 minutes, stirring occasionally. Stir in peas and scallops; cook 3 minutes or until scallops are done. Remove pan from heat; stir in noodles. Spoon 1 1/4 cups noodle mixture into each of 8 bowls; top each serving with 1 1/2 teaspoons remaining onions and 1/2 cup pea tendrils.