Plum Hoison 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 | 96 kcal | 5% |
| Fat | 0.50 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 22.0 g | 8% |
| of which sugars | 19.0 g | 21% |
| Protein | 1.0 g | 2% |
| Salt | 0.78 g | 13% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
150ge plum and hoisin stir fry sauce. ensure food is piping hot. stir fry pre-heat 2 x 5ml of oil in a frying pan or wok over a high heat until smoking. remove all packaging and add vegetables to the pan. stir fry for 3 minutes, turning continuously during cooking. add the noodles or rice to the pan and cook for 2 minutes, turning continuously during cooking. add the sauce to the pan and cook for a further 1 minute, turning continuously during cooking. appliances vary, these are guidelines only. cook thoroughly before use. do not eat raw. ingredients water, sugar, concentrated plum juice (8%), tamari soy sauce (6%) (water, soya beans, salt, spirit vinegar, alcohol), cornflour, rice vinegar, garlic purée, yellow bean paste (soya beans, sugar, water, salt, spirit vinegar, alcohol), ginger purée, brown sugar, chinese five spice (cassia, fennel, ginger, star anise, clove powder), cinnamon, star anise powder. allergy advice for allergens, see ingredients in bold reference intake average adult nutrition per per ½2 pack (75g)
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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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