Chinese Barbeque Noodles W/Carrots and Onions

• 16 ounces chinese wide lo mein noodles, rice noodles or 16 ounces fettuccine pasta
• 12 cup ketchup
• 14 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
• 12 red onion, slivered
• 1 12 cups carrots, shredded
• 12 lb extra firm tofu, well drained and diced
• 12 cup chopped basil or 12 cup cilantro
• 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

1. To Make the Noodles:.
2. Cook the noodles according to the package directions until al dente.
3. Drain and rinse them.
4. Saute tofu in 1 teaspoon of sesame oil over medium heat, tossing occasionally, until golden brown and cooked through, about 10 minutes.
5. 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.
6. In a large nonstick skillet, heat the remaining sesame oil over medium heat.
7. Add the onions and carrots and stir-fry for several minutes until they are slightly softened, about 3-4 minutes.
8. Add the cooked noodles, sauce, cooked tofu, and cilantro or basil.
9. Toss to combine until heated through.
10. Serve with Stir-Fried Sesame Broccoli.
11. To make the Broccoli:.
12. Heat 1 T sesame oil in a large skillet.
13. Lightly brown garlic, about 30 seconds.
14. Add broccoli pieces and 2 T water.
15. Cover and cook over medium-high heat for about five minutes.
16. Add soy sauce and stir-fry for 1 minute more before serving.

chinese, ketchup, soy sauce, only, brown sugar, rice vinegar, sesame oil, red onion, carrots, extra firm, basil, broccoli spear, sesame oil, water, soy sauce

Taken from www.food.com/recipe/chinese-barbeque-noodles-w-carrots-and-onions-524287 (may not work)