Beef Bulgogi Noodle Bowl

Nutrition Facts

Serving Size 1 BOWL
Calories 480
Calories from Fat 8.8
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 14g
22%
Sat. Fat 2.7g
- - -%
Trans Fat 0g
Cholesterol 148.6mg
- - -%
Sodium 2487.4mg
108%
Tot. Carb. 59.2g
18%
Dietary Fiber 5g
15%
Sugars 17g
   Includes 8.8g Added Sugars
0%
Protein 30.4g
Vitamin D - 0.7mcg - 0%
Calcium - 96.6mg - 10%
Iron - 19.7mg - 246%
Potassium - 752.5mg - 16%
INGREDIENTS: Noodle Bowl Broths (Beef Broth (WATER, BEEF BASE (roasted beef, corn starch, salt, sugar, dextrose, hydrolyzed corn protein, maltodextrin, chicken fat, yeast extract, caramel color, potato flour, natural flavor, dried beef stock, beef extract powder, disodium inosinate and disodium guanylate.), BEEF CONSOMME (water, salt, yeast extract; hydrolyzed soy and corn protein; sugar, beef extract, carrot juice concentrate, beef flavor, caramel color, flavor, maltodextrin, natural flavor, xanthan gum, medium chain triglycerides, disodium inosinate, disodium guanylate, citric acid, corn syrup solids, onion powder, succinic acid and potato maltodextrin. allergens: soy ), HOISIN SAUCE (sugar, water, fermented soybean paste (water, salt, soybeans, wheat flour), salt, modified corn starch, contains less than 2% of sweet potato powder, sesame paste, caramel color, spices, dehydrated garlic, salted chili peppers (chili peppers, salt), acetic acid, fd&c red no. 40. contains soybeans, wheat, and sesame. ), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), GINGER PUREE (water, ginger, citric acid, xanthan gum, and sorbic acid.), GARLIC PEELED, STAR ANISE, CINNAMON (cinnamon sticks.), SHIITAKE MUSHROOM EXTRACT POWDER (maltodextrin, shiitake mushroom extract, yeast extract, and salt), RED PEPPER (crushed red pepper), KOSHER SALT (salt, yellow prussiate of soda), CLOVES (whole cloves. )), Miso Broth (WATER, WHITE MISO PASTE (water, soybeans, rice, salt, alcohol contains: soy), CHILI PASTE (chili, salt, acetic acid, potassium sorbate and sodium bisulfite as preservatives, xanthan gum. Contains sulphite (sodium bisulfite) Contains seeds and stem fragments from peppers. May contain traces of garlic. ), FRESH GREEN ONIONS, GINGER PUREE (water, ginger, citric acid, xanthan gum, and sorbic acid.), SHIITAKE MUSHROOM EXTRACT POWDER (maltodextrin, shiitake mushroom extract, yeast extract, and salt), RICE VINEGAR (rice wine vinegar (reduced with water to 4.5% acidity).), KOSHER SALT (salt, yellow prussiate of soda))), Chili Crisp Korean Beef (KOREAN SHAVED BEEF (beef and korean style sauce (soy sauce [water, soybeans, salt, sugar], sugar, sesame oil, garlic puree, water, molasses, salt, spice, lactic acid, onion puree) and potato starch contains soy), KOREAN BBQ SAUCE (soy sauce (water, wheat, soybeans, salt), apples, sugar, water, apple juice concentrate, rice wine vinegar, canola oil, dried garlic and onion, sesame oil, corn starch, onions, distilled vinegar, seasoning (water, dextrose, rice corn syrup, and salt), xanthan gum, spices, sea salt.), SPICY MR. BING'S SAUCE (non-gmo expeller pressed canola oil, onions, chili peppers, rice bran, mushroom powder, garlic, spices, turbinado sugar, salt. ), CORN OIL (corn oil )), Yaki Soba Noodles (YAKISOBA NOODLES (enriched wheat flour [flour, niacin, reduced iron, thiamine mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid], water, wheat gluten, salt, potassium carbonate, fd&c yellow #5 & #6 and soybean oil contains: wheat)), Sliced Mushrooms (FRESH MUSHROOMS), Shredded Red Cabbage (SHREDDED RED CABBAGE), Kimchi (KIMCHI (cabbage, mustard greens, apple, garlic, sugar, green onion, salt, gochugaru red pepper, ginger)), Hard Boiled Egg (EGGS (hard cooked eggs, water, citric acid, sodium benzoate and nisin preparation (as preservatives). contains: eggs)), Lime Wedge (LIMES), Sliced Green Onions (FRESH GREEN ONIONS), Chopped Cilantro (CILANTRO)
ALLERGENS: Eggs, Wheat, Soybeans, Gluten, Sesame
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.