Coconut Noodles with Scallops and Pea Tendrils

Ingredients

• ¼ teaspoon salt
• 2 shallots, peeled
• ½ cup chopped fresh cilantro
• 1 cup fat-free, less-sodium chicken broth
• 4 cups pea tendrils, coarsely chopped (about 1/4 pound)
• 2 teaspoons shrimp paste or anchovy paste
• 4 cups thinly sliced napa (Chinese) cabbage (1 small head)
• + 31 more ingredients
• • 1 pound sea scallops, halved horizontally
  • 3 ½ tablespoons lower-sodium soy sauce
  • 2 teaspoons shrimp paste or anchovy paste
  • 1 (14-ounce) can light coconut milk
  • 1 ½ cups thinly sliced green onions, divided
  • 1 tablespoon dark sesame oil
  • 1 tablespoon grated peeled fresh ginger
  • 1 cup fresh or frozen green peas, thawed
  • 3 ½ tablespoons lower-sodium soy sauce
  • 4 cups pea tendrils, coarsely chopped (about 1/4 pound)
  • 1 pound sea scallops, halved horizontally
  • 2 tablespoons brown sugar
  • ¼ teaspoon salt
  • 1 ½ cups thinly sliced green onions, divided
  • 4 cups thinly sliced napa (Chinese) cabbage (1 small head)
  • 1 (14-ounce) can light coconut milk
  • 2 tablespoons brown sugar
  • 3 garlic cloves, peeled
  • 1 tablespoon dark sesame oil
  • 1 (6.75-ounce) package uncooked rice sticks (rice-flour noodles)
  • 3 to 4 Thai chiles, halved and seeded
  • 2 shallots, peeled
  • 3 garlic cloves, peeled
  • 1 (6.75-ounce) package uncooked rice sticks (rice-flour noodles)
  • 1 tablespoon grated peeled fresh ginger
  • ¹/₃ cup coarsely chopped peeled fresh lemongrass (about 2 stalks)
  • 1 cup fresh or frozen green peas, thawed
  • 3 to 4 Thai chiles, halved and seeded
  • ¹/₃ cup coarsely chopped peeled fresh lemongrass (about 2 stalks)
  • ½ cup chopped fresh cilantro
  • 1 cup fat-free, less-sodium chicken broth

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...

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