Yaki Udon Noodles

Nutrition Facts
Serving Size 1 srvng
Calories 668
    Calories from Fat - - -

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 11.8g
15%
Tot. Carb. 127.5g
46%
  Sat. Fat 1.4g
7%
  Dietary Fiber 2.8g
10%
  Trans Fat 0g
 
  Sugars 30.2g
 
Cholesterol 0mg
0%
Protein 10.4g
 
Sodium 5064.8mg
220%
 
 
Sodium   220%
  • Fat   15%
  • Dietary Fiber   10%
  • Total Sugars   60%
    • Vitamin D - mcg   0%
  • Cholesterol   0%
  • Iron   5%
  • Calcium   3%
    • INGREDIENTS:  Udon Noodles (Udon Noodle (Wheat, Flour, Starch, Water, Salt ), Corn Oil), Yaki Sauce (SAUCE OYSTER MSG LEE KUM KEE 6/5LB (Water, Sugar, Salt, Oyster Extractives, Monosodium Glutamate as a flavor enhancer, Modified Corn Starch, Wheat Flour and Caramel Color.), Water, Cornstarch, Soy Sauce GF Dean Foods Brand (water, salt, high fructose corn syrup, corn syrup, hydrolyzed soy protein (soy), caramel color, lactic acid, potassium sorbate ), SAUCE SOY DARK PREMIUM 12/16.9OZ (Water, salt, caramel color, sugar, soybeans, wheat. Contains soybeans, wheat.), Cooking Wine, Liquid Agave (Organic Agave Nectar, Water.), Sriracha Chili Sauce (Salted Red Chili Pepper, Pepper (Red Chili Pepper, Salt), Sugar, Garlic Salt, Water, Acetic Acid, Lactic Acid, Xanthan Gum, Citric Acid, Potassium Sorbate (Preservative), Ascorbic Acid.)), Noods Vegetables (Green Bell Pepper, Onion Yellow, Carrot, Green Cabbage, Water, Corn Oil, Kosher Salt, Black Pepper Spice)
    ALLERGENS:  Crustacean Shellfish, Wheat, Soybeans, Gluten
    Note: Nutritional Values that are not available for a recipe are represented by dashes.
    NUTRITION:
    Nutrition information is approximate, based on current product and recipe data. Ingredient items are subject to change by the manufacturer without notice.

    ALLERGENS:
    UCR Dining, Hospitality & Retail Services makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies. These allergens are listed, however, there is always a risk of cross contact. Also be advised, manufacturers can change their ingredients at any time, without notice. Customers concerned with food allergies need to be aware of this potential risk and are encouraged to email: nutritionist@ucr.edu with any additional questions.