Chinese Barbeque Noodles with Carrots and Onions served with Stir-Fried Sesame Broccoli

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 350.0
  • Total Fat: 7.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 685.9 mg
  • Total Carbs: 63.0 g
  • Dietary Fiber: 4.7 g
  • Protein: 9.1 g


This recipe comes from the Six O'Clock Scramble by Aviva Goldfarb ( This recipe comes from the Six O'Clock Scramble by Aviva Goldfarb (
Number of Servings: 8


    For the Noodles:
    16 oz. Chinese wide lo mein noodles, rice noodles, or fettucine
    1/2 cup ketchup
    1/4 cup reduced-sodium soy sauce
    2 limes, juice only (about 1/4 cup)
    4 T brown sugar
    2 t rice vinegar
    2 T sesame oil, divided
    1/2 red onion, slivered
    1 1/2 cups carrots, grated or shredded
    1/2 lb extra-firm Tofu, well drained and diced
    1/2 cup chopped basil or cilantro

    For the Broccoli:
    1 lb broccoli spears or florets, cut into bite-sized pieces
    1 T sesame oil
    2-4 garlic cloves, minced (1-2 tsp)
    2 T water
    1 T reduced-sodium soy sauce


To Make the Noodles:

Cook the noodles according to the package directions until al dente. Drain and rinse them.

Saute tofu in 1 teaspoon of sesame oil over medium heat, tossing occasionally, until golden brown and cooked through, about 10 minutes.

Meanwhile, make the sauce: In a large measuring cup, whisk together the ketchup, soy sauce, lime juice, sugar, vinegar and 2 teaspoons of the sesame oil.

In a large nonstick skillet, heat the remaining sesame oil over medium heat. Add the onions and carrots and stir-fry for several minutes until they are slightly softened, about 3-4 minutes. Add the cooked noodles, sauce, cooked tofu, and cilantro or basil. Toss to combine until heated through.

To make the Broccoli:

Heat 1 T sesame oil in a large skillet. Lightly brown garlic, about 30 seconds. Add broccoli pieces and 2 T water. Cover and cook over medium-high heat for about five minutes. Add soy sauce and stir-fry for 1 minute more before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user CAILLEANLARKIN.

Member Ratings For This Recipe

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    yummy - 12/9/18