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Myojo Nama Yakisoba Curry 3p - 17.43 Oz
Yakisoba, Curry Flavor, Japanese
Japanese style pan fried noodles with seasoned sauce base. 5.82 oz x 3 servings. Make 3 single servings. Noodles: Net Wt. 16.4 oz (465g). Soup Base: Net WT. 1.06 oz (30g). Product of U.S.A.
Ingredients
|
Serving Size: 1bag Servings Per Container: 3 |
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| Calories | Amount Per Serving
340 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving 0 | |
| Total Fat | Amount Per serving 6g | 8% |
| Saturated Fat | Amount Per serving 0.5g | 3% |
| Trans Fat | Amount Per serving 0g | |
| Polyunsaturated Fat | Amount Per serving (-) | |
| Monounsaturated Fat | Amount Per serving (-) | |
| Cholesterol | Amount Per serving 0mg | 0% |
| Sodium | Amount Per serving 1490mg | 65% |
| Potassium | Amount Per serving 95mg | 2% |
| Total Carbohydrate | Amount Per serving 61g | 22% |
| Dietary Fiber | Amount Per serving 4g | 14% |
| Sugars | Amount Per serving (-) | |
| Protein | Amount Per serving 10g | 0% |
| Vitamin A | (-) | |
| Vitamin C | (-) | |
| Calcium | 2% | |
| Iron | 6% | |
Noodles: Wheat Flour, Water, Salt, Canola Oil, Sodium Benzoate (Preservative), Sodium Carbonate, Potassium Carbonate, FD&C Yellow No.5. Soup Base: Sugar, Salt, Curry Powder, Dried Onion, Kelp Extract Powder, Monosodium Glutamate, Disodium Inosinate, Disodium Guanylate.
Product Attributes
Warning
Contains: Contains: wheat.
Directions
Cooking Directions (Per serving): 1. Heat 1 tbsp. oil in a pan. 2. Add noodles and heat for 30 seconds pour 1/4 cup water into pan. Loosen noodles in water. Cook until water evaporates. 3. Lower heat, pour packaged seasoning into noodles. Mix well. It is ready to serve. Serving Suggestion: Add sauteed vegetables such as bean sprouts, cabbage, carrots, onions or mushrooms. Addition of ham or meat makes yakisiba into hearty meal. Keep frozen. Note: After thawing, keep refrigerated and consume within 3 weeks.
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