Coconut Noodles With Scallops And Pea Tendrils

• 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)

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; saute 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.

rice, fresh cilantro, fresh lemongrass, fresh ginger, shrimp, chiles, garlic, shallots, sesame oil, chicken broth, brown sugar, lower, salt, light coconut milk, cabbage, green onions, green peas, pea tendrils

Taken from www.myrecipes.com/recipe/coconut-noodles-with-scallops-pea-tendrils (may not work)