Pang Pang Noodle Salad with Peanut Sauce

Nutrition Facts

Serving Size 12 OZ

Calories 668

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 36.9g

57%

Sat. Fat 10.3g

- - -%

Trans Fat 0g

Cholesterol 0.1mg

- - -%

Sodium 2367.9mg

103%

Amount/Serving

%DV*

Tot. Carb. 71g

22%

Dietary Fiber 4.1g

12%

Sugars 12.6g

Includes 0g Added Sugars

Protein 14.4g

Vitamin D - 0.1mcg - 0%

Calcium - 64.4mg - 6%

Iron - 4.5mg - 57%

Potassium - 474.2mg - 10%

INGREDIENTS: Cook & Chill Ramen Noodles (RAMEN NOODLES (enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), vegetable oil (contains one or more of the following: canola, cottonseed, palm) preserved by tbhq, contains less than 1% of : salt, soy sauce (water, wheat, soybeans, salt), potassium carbonate, sodium (mono, hexameta, and/or tripoly) phosphate, sodium carbonate, turmeric. contains: wheat, soy. Manufactured in a facility that also processes crustacean shellfish products. ), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil)), Thai Peanut Dressing (HONEY (clover honey. ), RICE VINEGAR (distilled vinegar (made from alcohol with rice and sake cake extract) and salt. diluted with water to 4.5% acidity (45 grain). ), PEANUT BUTTER (peanuts, dextrose, hydrogenated vegetable oil (rapeseed and/or soybean), salt. contains: peanuts ), SESAME OIL (100% pure sesame oil.), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), SESAME SEEDS (whole sesame seeds), BASIL, CILANTRO, GINGER ROOT, GARLIC PEELED, RED PEPPER (crushed red pepper)), FRESH RED PEPPER, ENGLISH CUCUMBER, FRESH GREEN ONIONS

ALLERGENS: Crustacean Shellfish, Peanuts, 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.