Chinese Barbeque Noodles with Carrots and Onions served with Stir-Fried Sesame Broccoli
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
View full nutritional breakdown of Chinese Barbeque Noodles with Carrots and Onions served with Stir-Fried Sesame Broccoli calories by ingredient
Introduction
This recipe comes from the Six O'Clock Scramble by Aviva Goldfarb (thescramble.com). This recipe comes from the Six O'Clock Scramble by Aviva Goldfarb (thescramble.com).Number of Servings: 8
Ingredients
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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
Directions
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.
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.
