GNG Spicy Lo Mein Noodle Bowl**

Nutrition Facts

Serving Size 1 BOWL

Calories 591

Calories from Fat 1.9

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

Amount/Serving

%DV*

Total Fat 29g

45%

Sat. Fat 4.3g

- - -%

Trans Fat 0g

Cholesterol 0.1mg

- - -%

Sodium 1275.7mg

55%

Amount/Serving

%DV*

Tot. Carb. 67.3g

20%

Dietary Fiber 2.9g

Sugars 5g

Includes 1.9g Added Sugars

Protein 13.3g

Vitamin D - 0.1mcg - 0%

Calcium - 50.4mg - 5%

Iron - 4.4mg - 54%

Potassium - 308.9mg - 7%

INGREDIENTS: GNG Spicy Lo Mein Noodle Bowl (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), 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)), Spicy Sesame Dressing (SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), CHILI PASTE (chili, salt, acetic acid, potassium sorbate and sodium bisulfite as preservatives, xanthan gum. Contains sulphite (sodium bisulfite) Contains seeds and stem fragments from peppers. May contain traces of garlic. ), 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), BLACK SESAME SEEDS (black 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.