Hakka Noodles

Nutrition Facts
Serving Size 1 cup
Calories 240
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 5.6g
14%
Tot. Carb. 40g
31%
  Sat. Fat 0.8g
3%
  Dietary Fiber 4g
12%
  Trans Fat 0g
 
  Sugars 12.8g
 
Cholesterol 0mg
 
Protein 7.2g
 
Sodium 504mg
34%
 
 
Protein   13%
  • Carbohydrates   31%
  • Total Sugars  
  • Fat   14%
    • Vitamin D - mcg   0%
  • Added Sugar   0%
  • Calories   10%
  • Sodium   34%
    • Calcium   6%
  • Iron   8%
  • Potassium   0%
    • INGREDIENTS:  HAKKA NOODLE (ROSE BRAND: enriched rlour (wheat flour enzyme, niacin, reduced iron, thiamine, mononitrate, riboflavin and folic acid), water, salt, potassium sorbate, modified food starch, and corn starch. SAVRFDS brand: enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, wheat gluten, salt, FD&C yellow #5 & #6, soybean oil), CANOLA OIL (canola oil)
    ALLERGENS:  Wheat, Soybeans
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods.