Lemon Grass Chicken Noodle

Nutrition Facts

Serving Size 1 BOWL

Calories 502

Calories from Fat 1.8

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

Amount/Serving

%DV*

Total Fat 14.8g

23%

Sat. Fat 2.3g

- - -%

Trans Fat 0g

Cholesterol 34.7mg

- - -%

Sodium 981.8mg

43%

Amount/Serving

%DV*

Tot. Carb. 75.8g

23%

Dietary Fiber 4.2g

12%

Sugars 18.9g

Includes 1.8g Added Sugars

Protein 17.3g

Vitamin D - 0.1mcg - 0%

Calcium - 37.5mg - 4%

Iron - 2.8mg - 35%

Potassium - 200.6mg - 4%

INGREDIENTS: Lemongrass Chicken (CHICKEN THIGH MEAT (certified halal chicken ), FRESH ONIONS, GINGER PUREE (water, ginger, citric acid, xanthan gum, and sorbic acid.), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), SQUID FISH SAUCE (anchovy, sea salt, sugar, syrup. ), BROWN SUGAR (sugar, molasses), GARLIC PEELED, SESAME OIL (100% pure sesame oil.), LEMONGRASS FLAVOR (soybean oil, natural extractives of lemongrass), SRIRACHA SAUCE (chili pepper, vinegar, garlic, sugar, salt, water, natural flavors, xanthan gum, less than 0.1% potassium sorbate and sodium benzoate as preservatives.), BLACK PEPPER), Noodle Stir Fry (CHOW MEIN NOODLES (enriched wheat flour (flour, niacin, thiamine mononitrate, riboflavin, reduced iron, folic acid, benzoyl peroxide, ascorbic acid, amylase), water, canola oil, salt, corn starch, potassium carbonate, food color (yellow #5), sodium benzoate (as preservative). ), FRESH ONIONS, SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), SESAME OIL (100% pure sesame oil.), GARLIC PEELED), Pickled Slaw (VINEGAR (white distilled vinegar, diluted with water to 5% acidity.), FRESH VEGGIE SLAW MIX (kohlrabi, brussels sprouts, broccoli, kale, red cabbage, carrots), WATER, SUGAR (sugar), SUGAR (sugar), KOSHER SALT (salt, yellow prussiate of soda)), FRESH GREEN ONIONS, JALAPENO CHILI, BLACK SESAME SEEDS (black sesame seeds. )

ALLERGENS: Fish, 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.