Common food

Photo: Wikipedia
A quick stir-fry of tender chicken or turkey strips with crisp vegetables like bean sprouts, celery, and cabbage, all tossed in a savory, slightly sweet brown sauce and served over soft wheat noodles. The dish offers a satisfying contrast between the silky noodles and the crunchy vegetables, with a mild, umami-rich flavor profile. At just 131 kcal per 100g, it's a surprisingly light yet protein-packed option for a savory meal.
People adore its comforting, savory-sweet sauce and the satisfying slurp of noodles mixed with tender meat and crunchy veggies. It's a beloved staple of Chinese-American takeout, offering a customizable and hearty meal that feels both indulgent and wholesome.
The sauce can be high in sodium, and the refined wheat noodles may cause blood-sugar spikes for some. To counteract, choose low-sodium soy sauce, add extra non-starchy vegetables like broccoli or bok choy to increase fiber, and consider using whole-wheat or bean-based noodles for a lower glycemic impact.
Chop suey is an American invention, likely created by Chinese immigrants in the 19th century to use up vegetable scraps, translating literally to 'odds and ends' in Cantonese.
| Water | 72.3 g |
| Energy | 131 kcal |
| Protein | 9.9 g |
| Total lipid (fat) | 5.4 g |
| Carbohydrate, by difference | 11.2 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 1.5 g |
| Calcium, Ca | 19.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 99.0 mg |
| Potassium, K | 174 mg |
| Sodium, Na | 408 mg |
| Zinc, Zn | 0.68 mg |
| Copper, Cu | 0.05 mg |
| Selenium, Se | 10.7 ug |
| Vitamin C, total ascorbic acid | 4.2 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.16 mg |
| Niacin | 3.1 mg |
| Vitamin B-6 | 0.13 mg |
| Folate, total | 42.0 ug |
| Folic acid | 11.0 ug |
| Folate, food | 30.0 ug |
| Folate, DFE | 49.0 ug |
| Choline, total | 29.7 mg |
| Vitamin B-12 | 0.11 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 10.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 87.0 ug |
| Carotene, alpha | 16.0 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 106 ug |
| Vitamin E (alpha-tocopherol) | 0.52 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 11.7 ug |
| Fatty acids, total saturated | 1.5 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 | 0.47 g |
| SFA 14:0 | 0.17 g |
| SFA 16:0 | 0.57 g |
| SFA 18:0 | 0.16 g |
| Fatty acids, total monounsaturated | 2.1 g |
| MUFA 16:1 | 0.14 g |
| MUFA 18:1 | 2.0 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.3 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.10 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 | 33.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Is chicken chow mein the same as chicken lo mein?
No. Chow mein typically features stir-fried noodles that are crispy or soft, while lo mein uses soft, boiled noodles tossed in sauce. Chow mein often has a drier, crispier texture.
Can I make this dish gluten-free?
Yes, by using gluten-free tamari instead of soy sauce and substituting the wheat noodles with rice noodles or gluten-free pasta.
What vegetables are traditional in chop suey?
Traditional chop suey often includes bean sprouts, celery, cabbage, and onions, but it's a flexible dish meant to use whatever vegetables are available.