Beef, noodles, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy
Common food
Photo: Wikipedia
A hearty, savory bowl of tender beef, springy noodles, and crisp vegetables like carrots and broccoli, all coated in a rich, umami-packed gravy. The texture is a delightful mix of soft noodles, chewy beef, and firm vegetables. At just 127 kcal per 100g, it offers a balanced meal with a good protein-to-carb ratio.
Calorie split: 21% protein · 43% carbs · 36% fat
↓ Full nutrition💚 Why it's loved
People love it for the comforting, savory combination of flavors and textures that feels like a complete, satisfying meal. It's also incredibly versatile, easily adapted to different cuisines and dietary preferences.
⚠️ Watch-outs & how to enjoy it better
The gravy can be high in sodium, which may be a concern for those monitoring salt intake. To counteract this, you can request sauce on the side or opt for a broth-based version. Those with gluten sensitivities should be cautious of the noodles; choosing a rice noodle or vegetable alternative can help.
Key benefits
- Good source of complete protein from beef
- Provides complex carbs for sustained energy
- Contains fiber and micronutrients from vegetables
- Low in sugar, making it a savory option
- Balanced macronutrient profile for a meal
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The specific combination of beef, noodles, and vegetables in a savory sauce is a cornerstone of 'comfort food' across many cultures, from Chinese stir-fries to Japanese ramen.
Full nutrition (USDA data · scales with serving)
| Water | 73.3 g |
| Energy | 127 kcal |
| Protein | 6.7 g |
| Total lipid (fat) | 5.0 g |
| Carbohydrate, by difference | 13.8 g |
| Fiber, total dietary | 1.1 g |
| Total Sugars | 0.75 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 72.0 mg |
| Potassium, K | 92.0 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 | 3.8 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.11 mg |
| Niacin | 1.8 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 45.0 ug |
| Folic acid | 34.0 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 69.0 ug |
| Choline, total | 30.3 mg |
| Vitamin B-12 | 0.27 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 83.0 ug |
| Retinol | 3.0 ug |
| Carotene, beta | 786 ug |
| Carotene, alpha | 333 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 175 ug |
| Vitamin E (alpha-tocopherol) | 0.78 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 11.6 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 | 0.78 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 high in calories?
At 127 kcal per 100g, it's moderately calorie-dense. A typical 350g serving would be around 445 kcal, making it a reasonable main meal option.
Can I make it healthier?
Yes, you can increase the vegetable-to-noodle ratio, choose whole-wheat or vegetable noodles, and ask for lighter sauce or broth to reduce sodium and calories.
Is it suitable for a high-protein diet?
With 6.65g of protein per 100g, a standard serving provides about 23g of protein. You can boost this by adding extra lean beef or tofu.
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 1.27 kcal/g · 21% calories from protein · 1.1 g fiber · 0.8 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: 3.32 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.