1. Cook noodles in boiling water 1 1/2 minutes; drain. Rinse under cold water; drain and place in a large bowl.
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.
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