From all 925 dishes

High protein pasta and noodles, counted

30 dishes, every figure costed from a weighed ingredient list

Pasta is treated as the enemy of a protein target, which is mostly a portion problem rather than a pasta problem. These are ranked by the protein you actually get, with the calories beside it so you can see the trade.

#DishCuisineProteinCaloriesWas
1Ramen, ShoyuJapanese67g protein698 kcal966 kcal
2Ramen, TonkotsuJapanese62g protein651 kcal1141 kcal
3TsukemenJapanese61g protein786 kcal1180 kcal
4Roast Chicken with OrzoJewish59g protein658 kcal1093 kcal
5Beef Brisket Noodle SoupChinese55g protein590 kcal832 kcal
6KatsudonJapanese50g protein638 kcal909 kcal
7Ramen, MisoJapanese49g protein622 kcal813 kcal
8Nabeyaki UdonJapanese49g protein608 kcal973 kcal
9Pasta al FornoItalian48g protein721 kcal1072 kcal
10Pad Krapow Moo (Holy Basil Pork)Thai47g protein617 kcal897 kcal
11Bibim NaengmyeonKorean47g protein610 kcal618 kcal
12Wonton Noodle SoupChinese42g protein470 kcal770 kcal
13Singapore NoodlesChinese42g protein492 kcal747 kcal
14Penne all'ArrabbiataItalian41g protein530 kcal585 kcal
15GyudonJapanese40g protein750 kcal1109 kcal
16NaengmyeonKorean39g protein424 kcal700 kcal
17Pad ThaiThai38g protein642 kcal728 kcal
18Pasta al TonnoItalian38g protein481 kcal600 kcal
19Linguine ai GamberiItalian37g protein509 kcal613 kcal
20Boat NoodlesThai37g protein425 kcal681 kcal
21Cold Sesame NoodlesChinese36g protein466 kcal700 kcal
22Beef Ho FunChinese35g protein495 kcal736 kcal
23Dan Dan NoodlesChinese35g protein475 kcal906 kcal
24Drunken NoodlesThai34g protein598 kcal729 kcal
25JjamppongKorean33g protein474 kcal603 kcal
26Yangzhou Fried RiceChinese32g protein375 kcal568 kcal
27Chicken SpaghettiSouthern32g protein372 kcal637 kcal
28Lasagne alla BologneseItalian32g protein469 kcal648 kcal
29Ragu alla BologneseItalian31g protein509 kcal730 kcal
30Orecchiette con Salsiccia e BroccoliItalian31g protein539 kcal822 kcal

How these figures were arrived at

Every one is computed from that recipe's own weighed ingredient list against public food composition databases. The traditional column is the real dish costed the same way, not a straw man, so the saving is a measurement rather than a claim. How every number is computed sets out the method.

Each dish links to its own page, which says what changed and what the change costs you. Most of them cost something.

The other lists