Chow mein or chop suey, NS as to type of meat, no noodles
Common food
Photo: Wikipedia
This is a savory stir-fry of mixed vegetables and protein, cooked without noodles. It features a crisp-tender texture with a savory, umami-rich sauce. Notably low in calories and carbs, it's a protein-packed option for a light meal.
Calorie split: 47% protein · 18% carbs · 35% fat
↓ Full nutrition💚 Why it's loved
People love it for its satisfying savory flavor and the endless versatility of its ingredients. It's a comforting staple in Chinese-American cuisine, often customizable to personal taste.
⚠️ Watch-outs & how to enjoy it better
It can be high in sodium from soy sauce and other seasonings, which is a concern for blood pressure. To counteract this, ask for sauce on the side or choose a lighter soy sauce. The stir-fry method also requires high heat and oil, so opting for steamed vegetables on the side can balance the meal.
Key benefits
- High protein-to-calorie ratio
- Very low carbohydrate content
- Good source of dietary fiber
- Versatile for various diets
- Quick-cooking and convenient
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'chop suey' is believed to be a corruption of the Cantonese 'tsap seui,' meaning 'miscellaneous leftovers,' hinting at its origins as a dish made from whatever was on hand.
Full nutrition (USDA data · scales with serving)
| Water | 82.1 g |
| Energy | 83.0 kcal |
| Protein | 9.8 g |
| Total lipid (fat) | 3.2 g |
| Carbohydrate, by difference | 3.8 g |
| Fiber, total dietary | 0.80 g |
| Total Sugars | 1.8 g |
| Calcium, Ca | 21.0 mg |
| Iron, Fe | 0.52 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 99.0 mg |
| Potassium, K | 183 mg |
| Sodium, Na | 344 mg |
| Zinc, Zn | 0.66 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 8.2 ug |
| Vitamin C, total ascorbic acid | 4.8 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.13 mg |
| Niacin | 2.9 mg |
| Vitamin B-6 | 0.14 mg |
| Folate, total | 30.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 29.0 ug |
| Folate, DFE | 29.0 ug |
| Choline, total | 32.6 mg |
| Vitamin B-12 | 0.12 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 11.0 ug |
| Retinol | 3.0 ug |
| Carotene, beta | 99.0 ug |
| Carotene, alpha | 19.0 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 119 ug |
| Vitamin E (alpha-tocopherol) | 0.47 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 12.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.72 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 | 0.01 g |
| SFA 16:0 | 0.55 g |
| SFA 18:0 | 0.15 g |
| Fatty acids, total monounsaturated | 1.2 g |
| MUFA 16:1 | 0.15 g |
| MUFA 18:1 | 1.0 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.93 g |
| PUFA 18:2 | 0.81 g |
| PUFA 18:3 | 0.11 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 | 37.0 mg |
Amino acid profile (per 100g)
Estimated from Restaurant, Chinese, chicken chow mein — USDA does not publish this profile for Chow mein or chop suey.
| Tryptophan | 0.08 g |
| Threonine | 0.27 g |
| Isoleucine | 0.28 g |
| Leucine | 0.50 g |
| Lysine | 0.47 g |
| Methionine | 0.16 g |
| Cystine | 0.08 g |
| Phenylalanine | 0.25 g |
| Tyrosine | 0.22 g |
| Valine | 0.31 g |
| Arginine | 0.42 g |
| Histidine | 0.18 g |
| Alanine | 0.36 g |
| Aspartic acid | 0.60 g |
| Glutamic acid | 1.4 g |
| Glycine | 0.24 g |
| Proline | 0.35 g |
| Serine | 0.25 g |
FAQ
What's the difference between chop suey and chow mein?
Traditionally, chop suey is a stewed or simmered dish with a thicker gravy, while chow mein is a fried noodle dish. This 'no noodles' version is essentially the vegetable and protein component of chow mein, often served over rice.
Is it a healthy choice?
It can be very healthy, as it's low in calories and high in protein and vegetables. The main nutritional watch-out is sodium from the sauce. Choosing steamed rice over fried rice and adding extra vegetables can boost its nutritional profile.
Can I make it at home?
Absolutely. It's a forgiving dish perfect for using leftover vegetables and protein. Simply stir-fry your chosen meat or tofu, add a mix of crunchy vegetables like bell peppers, celery, and bean sprouts, and finish with a sauce made from soy sauce, broth, and a touch of cornstarch.
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 0.83 kcal/g · 47% calories from protein · 0.8 g fiber · 1.8 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: 1.88 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.