Beef, noodles, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy
Common food
Photo: Wikipedia
This is a comforting, savory bowl of tender beef slices and soft noodles in a rich, savory gravy, studded with a medley of vegetables like corn, peas, and green beans. The texture is a satisfying mix of chewy noodles, succulent beef, and soft vegetables, all coated in a glossy, umami-packed sauce. Nutritionally, it's a balanced one-bowl meal offering a solid protein punch (6.68g) alongside energy-giving carbs, with a moderate fat content for satiety.
Calorie split: 20% protein · 45% carbs · 34% fat
↓ Full nutrition💚 Why it's loved
People adore it for its deep, savory umami flavor from the gravy and the hearty, comforting combination of beef and noodles. It's a versatile dish that can be adapted to different regional tastes and is often associated with home cooking and nostalgia.
⚠️ Watch-outs & how to enjoy it better
The gravy can be high in sodium, which may be a concern for those monitoring blood pressure, and the refined noodles can cause a quicker blood sugar rise. To counteract, opt for low-sodium broth, add extra non-starchy vegetables to increase fiber, and consider using whole-grain noodles for a slower glycemic response.
Key benefits
- Provides a complete meal with protein, carbs, and vegetables in one dish.
- High in protein for muscle maintenance and satiety.
- Contains B vitamins from beef and noodles for energy metabolism.
- Offers a mix of textures and flavors for sensory satisfaction.
- Convenient and comforting, ideal for a quick, hearty meal.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The specific cut of beef used can dramatically change the dish; for example, Taiwanese beef noodle soup often uses shank, which becomes incredibly tender and gelatinous after long braising, enriching the gravy naturally.
Full nutrition (USDA data · scales with serving)
| Water | 72.1 g |
| Energy | 131 kcal |
| Protein | 6.7 g |
| Total lipid (fat) | 5.0 g |
| Carbohydrate, by difference | 14.9 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 0.70 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 75.0 mg |
| Potassium, K | 97.0 mg |
| Sodium, Na | 305 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 15.1 ug |
| Vitamin C, total ascorbic acid | 0.70 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.11 mg |
| Niacin | 1.9 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 45.0 ug |
| Folic acid | 34.0 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 69.0 ug |
| Choline, total | 31.3 mg |
| Vitamin B-12 | 0.27 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 6.0 ug |
| Retinol | 3.0 ug |
| Carotene, beta | 25.0 ug |
| Carotene, alpha | 6.0 ug |
| Cryptoxanthin, beta | 11.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 124 ug |
| Vitamin E (alpha-tocopherol) | 0.58 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 5.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.04 g |
| SFA 16:0 | 0.79 g |
| SFA 18:0 | 0.26 g |
| Fatty acids, total monounsaturated | 2.0 g |
| MUFA 16:1 | 0.11 g |
| MUFA 18:1 | 1.8 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.3 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 26.0 mg |
Amino acid profile (per 100g)
Estimated from Beef, variety meats and by-products, mechanically separated beef, raw — USDA does not publish this profile for Beef.
| Tryptophan | 0.17 g |
| Threonine | 0.47 g |
| Isoleucine | 0.58 g |
| Leucine | 1.2 g |
| Lysine | 1.2 g |
| Methionine | 0.43 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.64 g |
| Tyrosine | 0.38 g |
| Valine | 0.92 g |
| Arginine | 1.2 g |
| Histidine | 0.44 g |
| Alanine | 1.0 g |
| Aspartic acid | 1.3 g |
| Glutamic acid | 2.1 g |
| Glycine | 1.2 g |
| Proline | 0.92 g |
| Serine | 0.57 g |
FAQ
Is this dish gluten-free?
Typically not, as the noodles are usually made from wheat flour. Gluten-free versions would require using rice noodles or other gluten-free alternatives and ensuring the gravy is thickened without wheat flour.
How can I reduce the fat content?
Use a leaner cut of beef like sirloin or eye of round, trim all visible fat, and skim any excess fat from the gravy after cooking. You can also increase the ratio of vegetables and noodles to beef.
What vegetables are commonly used in this dish?
Common additions include corn kernels, peas, green beans, celery, and onions. The excluded carrots, broccoli, and dark greens keep the flavor profile focused on the savory gravy and beef.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.31 kcal/g · 20% calories from protein · 1.0 g fiber · 0.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.14 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.