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Chinese Barbecue Noodles with Carrots and Onions

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Chinese Barbacue Noodles with Carrots and Onions

Chinese Barbecue Noodles with Carrots and Onions

Jessica Braider
These tangy and sweet noodles appeal to adults and kids alike. Recipe tester Alexandra Taylor said, “My kids loved this. I made it with tofu and told them marshmallows were hidden in the spaghetti. They had a blast finding and eating them.”
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Cook Time 25 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American, Chinese
Servings 8 servings


  • 16 oz. Chinese wide lo mein noodles or fettucine
  • 1/2 cup ketchup
  • 1/4 cup reduced-sodium soy sauce (use wheat/gluten-free if needed) or use any variety
  • 2 limes juice only, about 1/4 cup
  • 4 Tbsp. brown sugar
  • 2 tsp. rice vinegar or rice wine vinegar
  • 3 tsp. sesame oil
  • 1/2 red onion slivered
  • 1 1/2 cups grated or shredded carrots (2 - 3 carrots)
  • 1/2 lb. cooked extra-firm tofu or chicken breast diced (see directions below for cooking tofu) (optional)
  • 1/2 cup fresh cilantro or basil coarsely chopped


  • Cook the noodles according to package directions until al dente.
  • Drain and rinse them (do not rinse if you are using fettuccine). If you are cooking tofu or chicken, start it now.
  • Meanwhile, make the sauce: In a large measuring cup, whisk together the ketchup, soy sauce, lime juice, brown sugar, vinegar and 2 tsp. of the oil.
  • In a large nonstick skillet, heat the remaining 1 tsp. oil over medium heat.
  • Add the onions and carrots and stir-fry them until they are slightly softened, 3 – 4 minutes.
  • Add the cooked noodles, sauce, cooked tofu or chicken (optional), and cilantro or basil. Toss to combine until heated through. Serve it immediately.

My Favorite Way to Cook Tofu

  • Thoroughly drain 1 pkg. (16 oz.) of extra-firm tofu packed in water. Wrap it for several minutes in a clean dishcloth to remove remaining moisture. Dice the tofu into 1/2-inch cubes and sauté it in 1 tsp. vegetable oil over medium heat in a nonstick skillet, tossing it occasionally, until it is cooked through and lightly browned on all sides, about 10 minutes.


Do Ahead or Delegate: Cook the noodles and toss them with a little oil to prevent sticking, make the sauce, slice the onion, grate or shred the carrots if necessary, dice and cook the tofu or chicken and refrigerate, chop the cilantro or basil, if using.
Scramble Flavor Booster: Serve it with Asian sweet chili garlic sauce, or with sriracha hot chili sauce.
Tip: Fiber is your friend!  According to a 2013 study in the American Journal of Medicine, dietary fiber may contribute to lowering cholesterol levels, blood pressure, inflammation and cardiovascular risk and it helps you digest more slowly and stay full.  Make sure to incorporate plenty of fiber into your diet with whole grains, legumes, fruits and vegetables.
Nutritional Information Per Serving (% based upon daily values): Calories 320, Total Fat: 5g, 8%; Saturated Fat: 1g, 3%; Cholesterol: 0mg, 0%; Sodium: 490mg, 20%; Total Carbohydrate: 56g, 19%; Dietary Fiber: 2g, 8%; Sugar: 11g; Protein: 13g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Main Dish, Nut-Free, Spring, Summer, Vegan, Vegetarian, Winter
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