Vongole Modern Noodle Bowl

Vongole

White Clam Oil Pasta.

format:
Pillow Bowl
K-Super Spicy Seaweed
K-Super Spicy Seaweed
Black Pepper Tteokbokki
Black Pepper Tteokbokki
Gochujang Butter
Gochujang Butter
Soy Sauce Butter
Soy Sauce Butter
Spicy Seaweed
Spicy Seaweed
Truffle Bulgogi
Truffle Bulgogi
Vongole
Vongole
nutrition information
Serving size 1 Bowl (115g)
Calories 560
Total Fat 28g (36% DV)
Saturated Fat 9g (45% DV)
Trans Fat 0g
Cholesterol 0mg
Sodium 1190mg (52% DV)
Total Carbohydrate 70g (25% DV)
Dietary Fiber 3g (11% DV)
Total Sugars 4g
Includes Added Sugars 1g (2% DV)
Protein 9g
Vitamin D 0mcg (0% DV)
Calcium 90mg (6% DV)
Iron 0.9mg (6% DV)
Potassium 220mg (4% DV)

Daily Values are based on a 2,000 calorie diet.

Ingredients:
Noodles: Wheat flour, Modified starch(potato, tapioca), Palm oil, Potato starch, Wheat gluten, Salt, Emulsified oil[sunflower seed oil, lecithin(soy)], Onion extract, Alkaline agent(potassıum carbonate, sodium carbonate, disodium phosphate), Acidity regulator(polyphosphate, sodium phosphates), Guar gum, Tocopherols(antioxidant), Green tea extract, Riboflavin(color)
Powder: Garlic blend(maltodextrin, garlic, onion, sesame oil), Garlic powder, Mussel extract powder, Flavor enhancer(monosodium glutamate), Modified starch(tapioca), Sugar, Clam extract powder, Onion powder, Salt, Black pepper powder, Silicon dioxide(anti-caking agent), Seafood flavor, Disodium succinate, Calcium phosphate, Flavor enhancer(disodium inosinate, disodium guanylate), Xanthan gum, Parsley flakes, Basil
Flavored oil: Canola oil, Olive oil, Herb oil(canola oil, basil, dill), Spicy oil, Basil pesto flavor
Flakes: Dried garlic, Dried bok choy, Dried manila clam, Red pepper

Contains: Crustacean shellfish(crab), Molluscan shellfish(oyster, mussel, clam), Wheat, Soybeans, Sesame

Manufactured in a facility that also processes Milk, Eggs, Fish, Tree nuts, Peanuts, Sulfites

Refined design of Korean comfort. Restaurant-inspired, soupless noodles that bring bold Western and Korean fusion into a sophisticated, easy meal.