*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000
calories a day is used for general nutrition advice.
INGREDIENTS: Yakisoba Noodles (Bleached wheat flour, water, less than 2 of wheat gluten, tapioca starch, salt, dough conditioner salt, enriched wheat flour [wheat flour, niacin, reduced iron, thiamin mononitrite, riboflavin, folic acid], dextrose, sugar, malted barley flour, monoglycerides, diacetyl tartaric acid esters of mono-diglycerides [datem] and less than 2 of soybean oil, l-cysteine hydrochloride, ascorbic acid, enzymes, canola oil, flour mix wheat flour, fdc yellow 5, yellow 6, corn starch, potassium carbonate, potassium bicarbonate, potassium sorbate preservative, sodium benzoate preservative.), Shredded Carrots, Dark Soy Sauce, Ginger Root, Garlic, Light Soy Sauce, Hoisin Sauce (Sugar, water, soybeans, salt, sweet potato, modified corn starch, sesame seeds, garlic, wheat flour, chili pepper, spiced, caramel color, acetic acid, fd&c red color no. 40)
ALLERGENS: Wheat, Soybeans, Sesame, Gluten
Campus Dining is committed to providing allergen & food preference information to the Princeton University community. Nutritive values are approximate, based on manufacturer data and an interface with the USDA Food and Nutrient Database. For specific questions regarding our recipes, reach our to our chefs and dietitians.
Tofu Drunken Noodles
Nutrition Facts
1 servings per container
Serving size
12 oz
Calories
per serving
74
Amount/serving
% Daily Value*
Total Fat
0.5g
1%
Saturated Fat
0.1g
0%
Trans Fat
0g
Cholesterol
0.1mg
Sodium
749.5mg
33%
Amount/serving
% Daily Value*
Total Carbohydrate
16.4g
13%
Dietary Fiber
2.5g
7%
Total Sugars
5.4g
Includes
0.8g
Added Sugars
2%
Protein
2.3g
33%
Vitamin D
0mcg
0%
•
Calcium
46.2mg
4%
•
Iron
0.5mg
3%
•
Potassium
315.7mg
7%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000
calories a day is used for general nutrition advice.
INGREDIENTS: Yakisoba Noodles (Bleached wheat flour, water, less than 2 of wheat gluten, tapioca starch, salt, dough conditioner salt, enriched wheat flour [wheat flour, niacin, reduced iron, thiamin mononitrite, riboflavin, folic acid], dextrose, sugar, malted barley flour, monoglycerides, diacetyl tartaric acid esters of mono-diglycerides [datem] and less than 2 of soybean oil, l-cysteine hydrochloride, ascorbic acid, enzymes, canola oil, flour mix wheat flour, fdc yellow 5, yellow 6, corn starch, potassium carbonate, potassium bicarbonate, potassium sorbate preservative, sodium benzoate preservative.), Shredded Carrots, Dark Soy Sauce, Ginger Root, Garlic, Light Soy Sauce, Hoisin Sauce (Sugar, water, soybeans, salt, sweet potato, modified corn starch, sesame seeds, garlic, wheat flour, chili pepper, spiced, caramel color, acetic acid, fd&c red color no. 40)
ALLERGENS: Wheat, Soybeans, Sesame, Gluten
Campus Dining is committed to providing allergen & food preference information to the Princeton University community. Nutritive values are approximate, based on manufacturer data and an interface with the USDA Food and Nutrient Database. For specific questions regarding our recipes, reach our to our chefs and dietitians.