Coconut Noodles with Scallops and Pea Tendrils

yield8 portions

Pea tendrils, also called pea shoots, are the leafy, tender stem portion of young pea plants. We use small, delicate tendrils, which can be eaten raw. If the pea tendrils you choose are too firm, you might need to cook them with the cabbage mixture for up to 6 minutes. If you can't find tendrils, use mâche or spinach. Shrimp paste—made from salted, fermented ground shrimp—is a condiment common in Southeast Asian cooking. Look for it at Asian markets, or use anchovy paste instead. We use thin rice stick noodles in this dish. Use vermicelli if they are unavailable, and cook according to package directions.

What you will need

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)

(Nutritional facts 39 calories, 0.83 g fat, 7.01 g carbohydrates, 1.89 g protein, 0 mg cholesterol, 105 mg sodium)


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