Spicy Sesame Pasta

Nutrition Facts

Serving Size 8 OZ

Calories 599

Calories from Fat 2.5

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

Amount/Serving

%DV*

Total Fat 37.5g

58%

Sat. Fat 5.3g

- - -%

Trans Fat 0g

Cholesterol 0.1mg

- - -%

Sodium 1385.1mg

60%

Amount/Serving

%DV*

Tot. Carb. 54.4g

16%

Dietary Fiber 3.9g

12%

Sugars 5.5g

Includes 2.5g Added Sugars

Protein 10.9g

Vitamin D - 0.1mcg - 0%

Calcium - 45mg - 4%

Iron - 2.9mg - 37%

Potassium - 326.7mg - 7%

INGREDIENTS: Linguine Pasta (LINGUINE NOODLES (semolina (wheat), durum wheat flour, niacin (vitamin b3), ferrous sulfate (iron), thiamine mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid. contains: wheat ingredients ), PAN SPRAY (sunflower oil, sunflower lecithin, natural flavor and propellant)), Spicy Sesame Dressing (BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), SAMBAL OELEK CHILI SAUCE (red chili pepper, salt, sugar, acetic acid, potassium sorbate (preservative), xanthan gum, ascorbic acid ), RICE VINEGAR (rice wine vinegar (reduced with water to 4.5% acidity).), TAHINI (sesame seeds), BROWN SUGAR (sugar, molasses), SESAME OIL (100% pure sesame oil.), GINGER, GARLIC PEELED, WATER), Kimchi (Fresh Kimchi (CHOPPED BOK CHOY , RICE VINEGAR (rice wine vinegar (reduced with water to 4.5% acidity).), JALAPENOS, FRESH RED PEPPER, CARROTS MATCHSTICK, SUGAR (sugar), GINGER PUREE (water, ginger, citric acid, xanthan gum, and sorbic acid.), FRESH GREEN ONIONS, KOSHER SALT (salt, yellow prussiate of soda), SHIITAKE MUSHROOM EXTRACT POWDER (maltodextrin, shiitake mushroom extract, yeast extract, and salt))), KOSHER SALT (salt, yellow prussiate of soda), SESAME SEEDS (sesame seeds)

ALLERGENS: 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.