Chow mein stir fry sauce
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 80 kcal | 4% |
| Fat | 2.0 g | 3% |
| of which saturates | 0.13 g | 1% |
| Carbohydrate | 14.7 g | 6% |
| of which sugars | 6.1 g | 7% |
| Fibre | 0.67 g | — |
| Protein | 0.67 g | 1% |
| Salt | 0.64 g | 11% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
CO op A stir-fry sauce with ginger, garlic and soy sauce. Ensure food is piping hot. 150ge ingredients until cooked through as per pack instructions. Add the sauce and Stir-Fry Preheat 2tsp (10ml) of oil in a wok. Over a high heat stir-fry your favourite continue to cook for 2 minutes, turning continuously. Appliances vary, these are guidelines only. Cook thoroughly before use. Do not eat aw Ingredients Water, Sugar, Ginger Purée (10%), Garlic Purée (8%), Light Soy Sauce (6%) (Water, Soy Sauce (Water, Soya Beans, Wheat, Salt, Alcohol), Salt, Sugar), Rice Vinegar, Cornflour, Dark Soy Sauce (3%) (Water, Salt, Colour (Plain caramel), Sugar, Soya Beans, Wheat, Alcohol), Rapeseed Oil, Red Chilli Purée, Yellow Bean Paste (Soya Beans, Sugar, Water, Salt, Spirit Vinegar, Alcohol), Chinese Five Spice (Cassia, Fennel, Ginger, Star Anise, Clove). Allergy Advice For allergens, including cereals containing gluten, see ingredients in bold. Nutrition Reference Intake
- E150aPlain caramelColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
41% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sauces” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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