Chicken Chow Mein with Bean Sprouts and Cabbage
Inspired by techniques from America's Test Kitchen, Serious Eats and NYT Cooking.
This version follows the chow mein method but uses juicy chicken thigh, fries the noodles loose rather than pressing them into a cake, and tosses everything in a thin soy-oyster glaze with cabbage, carrot and bean sprouts.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Why this label?
33.7 g protein for 515 kcal = 6.5 g per 100 kcal, so protein gives about 26% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low saturated fat: 1 g saturated fat per 100 g, 4.4% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 2.1 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 259 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1 g per serving
2 % of the 50 g daily maximum · 4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large pot (at least 4 litres)
- colander
- rimmed baking tray
- wok (35 cm) or large non-stick frying pan (30 cm)
- wok spatula or tongs
- small bowls for the prepared ingredients
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 515 kcal |
| Protein | 33.7 g |
| Carbohydrate | 53.3 g |
| of which sugars | 5.4 g |
| of which free sugars | 1 g |
| Fat | 18.6 g |
| of which saturates | 2.5 g |
| Fibre | 2.9 g |
| Salt | 2.05 g |
Protein per 100 kcal
6.5 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
