Myojo Yakisoba, Curry Flavor, Japanese
17.46 oz (495 g)
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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.
Product Details
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.Nutrition Facts
Serving Size: 1 bag
Servings per Container: 3
| Calories | 340.00 kcal |
| Total Fat | 6.00 grm (8.00% RDA) |
| Saturated Fat | 0.50 grm (3.00% RDA) |
| Cholesterol | 0.00 mg (0.00% RDA) |
| Sodium | 1490.00 mg (65.00% RDA) |
| Potassium | 95.00 mg (2.00% RDA) |
| Total Carbohydrate | 61.00 grm (22.00% RDA) |
| Dietary Fiber | 4.00 grm (14.00% RDA) |
| Protein | 10.00 grm |
| Calcium | 22.00 mg (2.00% RDA) |
| Iron | 1.00 mg (6.00% RDA) |
| Vitamin D | 0.00 mcg (0.00% RDA) |
| Trans Fat | 0.00 grm |
| Added Sugars | 4.00 grm (8.00% RDA) |
| Wheat | 1.00 |
| MetricServingSize | 165.00 grm |
| Total Sugars | 5.00 grm |
Ingredients
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.Warnings
Contains: wheat.Manufacturer
JFC International Inc.
Los Angeles, CA 90040
UPC
00011152070841