Lunch Express, Yaki Soba Noodles

Nutrition Facts

Serving Size 8 1/2 OZ
Calories 546
Calories from Fat 1.1
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 20.5g
32%
Sat. Fat 8.4g
- - -%
Trans Fat 0g
Cholesterol 0.1mg
- - -%
Sodium 2618.8mg
114%
Tot. Carb. 78.3g
24%
Dietary Fiber 4.3g
13%
Sugars 10.7g
   Includes 1.1g Added Sugars
0%
Protein 12.5g
Vitamin D - 0.1mcg - 0%
Calcium - 64.1mg - 6%
Iron - 4.5mg - 57%
Potassium - 381.5mg - 8%
INGREDIENTS: Vegetable Mix (FRESH GREEN CABBAGE, FRESH YELLOW ONIONS, CARROTS MATCHSTICK), 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. ), #3 Sauce (Teppenyaki Syrup (CORN SYRUP (corn syrup, high fructose corn syrup, water, salt, natural and artificial vanilla flavor), RICE VINEGAR (distilled vinegar (made from alcohol with rice and sake cake extract) and salt. diluted with water to 4.5% acidity (45 grain). ), WATER, SUGAR (sugar)), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), RICE VINEGAR (distilled vinegar (made from alcohol with rice and sake cake extract) and salt. diluted with water to 4.5% acidity (45 grain). ), GARLIC PEELED, BROWN SUGAR (sugar, molasses), FRESH GREEN ONIONS, BLACK PEPPER, RED PEPPER (crushed red pepper)), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil)
ALLERGENS: Crustacean Shellfish, Wheat, Soybeans, Gluten
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.