Coconut Noodles with Scallops and Pea Tendrils

Ingredients

• 2 teaspoons anchovy paste 
• 2 tablespoons brown sugar 
• 0.3 pound pea-mond dressing coarsely chopped
• 1 tablespoon sesame oil dark
• 1 cup fat-skimmed beef broth fat-free
• 0.5 cup cilantro leaves fresh chopped
• 1 tablespoon ginger fresh grated peeled
• 3  garlic clove peeled
• 1.5 cups spring onion divided thinly sliced
• 1 cup peas fresh green thawed
• 0.3 cup lemon grass fresh peeled coarsely chopped ( 2 stalks)
• 14 ounce lite coconut milk light canned
• 3.5 tablespoons soy sauce 
• 4 cups napa cabbage chinese thinly sliced () (1 small head)
• 6.8 ounce rice uncooked (rice-flour noodles)
• 0.3 teaspoon salt 
• 1 pound scallops halved
• 2  shallots peeled
• 3  thai chile halved seeded

Equipment

• food processor
• bowl
• frying pan
• dutch oven

Directions

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.
3. Heat a Dutch oven over medium-high heat; add oil to pan, swirling to coat.
4. Add cilantro mixture to pan; saut 5 minutes. Stir in broth, scraping pan to loosen browned bits. Stir in sugar, soy sauce, salt, and milk.
5. 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.
6. 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.