Chinese Barbeque Noodles W/Carrots and Onions

Chinese Barbeque Noodles with Carrots and Onions served with Stir-Fried Sesame Broccoli by Six O'Clock Scramble by Aviva Goldfarb .

• Ready In: 40 mins
• Serves: 8

Ingredients

• For the Noodles

• 16  ounces  chinese wide  lo mein noodles, rice noodles or 16  ounces fettuccine pasta
• 1⁄2 cup ketchup
• 1⁄4 cup reduced sodium soy sauce
• 2  limes, juice only (about 1/4 cup)
• 4  tablespoons brown sugar
• 2  teaspoons rice vinegar
• 2  tablespoons  sesame oil, divided
• 1⁄2 red onion, slivered
• 1 1⁄2 cups carrots, shredded
• 1⁄2 lb extra firm tofu, well drained and diced
• 1⁄2 cup  chopped basil or 1⁄2 cup cilantro

• For the Broccoli

• 1  lb  broccoli spear, cut into bite-sized pieces
• 1  tablespoon  sesame oil
• 2 -4  garlic cloves, minced (1-2 tsp)
• 2  tablespoons water
• 1  tablespoon reduced sodium soy sauce

Directions

1. To Make the Noodles:
2. Cook the noodles according to the package directions until al dente. Drain and rinse them.
3. Saute tofu in 1 teaspoon of sesame oil over medium heat, tossing occasionally, until golden brown and cooked through, about 10 minutes.
4. 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.
5. 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. Serve with Stir-Fried Sesame Broccoli.
6. To make the Broccoli:
7. 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.