Plant Based Korean Beef Stirfry with Bases

Nutrition Facts

Serving Size 1 EACH

Calories 1104

Calories from Fat 7.4

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

Amount/Serving

%DV*

Total Fat 52.9g

81%

Sat. Fat 7.9g

- - -%

Trans Fat 0.2g

Cholesterol 0mg

- - -%

Sodium 1459.1mg

63%

Amount/Serving

%DV*

Tot. Carb. 117.3g

36%

Dietary Fiber 6.4g

19%

Sugars 11.3g

Includes 7.4g Added Sugars

Protein 40.1g

Vitamin D - 0mcg - 0%

Calcium - 85mg - 9%

Iron - 27.8mg - 347%

Potassium - 252.3mg - 5%

INGREDIENTS: Hakka Noodles (HAKKA NOODLE (enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid), water, wheat gluten, soybean oil, salt, fd&c yellow #5 & #6 contains: wheat), SESAME OIL (100% pure sesame oil.)), Jasmine Rice (WATER, JASMINE RICE (jasmine rice)), Plant Based Korean Beef (VEGAN BEEF STRIP (textured soybean protein (soybean protein, wheat starch, wheat protein), water, soybean oil, soy protein isolate, vegan flavors, modified tapioca starch, cane sugar, trehalose, wheat protein, salt, caramel color, spices, enzyme, yeast extract, white pepper powder. contains soy and wheat. manufactured in a facility that also processes other items containing milk or egg. ), 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. )), FRESH GREEN ONIONS

ALLERGENS: Milk, 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.