Trident Seafoods® 10g™ Protein Noodles 2.5lb
JOIN THE NOODLE REVOLUTION.
Our revolutionary noodles are power packed with 1O grams of protein per serving. Swap them into any of your favorite noodle dishes. Made from Wild Alaska Pollock, fully cooked and ready to go, they’re a versatile, flavor-neutral alternative to high-carb noodles.
Serving Suggestion
YOU’LL LOVE THEM...
> Served with Marinara Sauce and Meatballs
> Tossed with Pesto Sauce and Roasted Vegetables
> Mixed with Chicken and Coconut Curry Sauce
> Served with Shrimp and Teriyaki Sauce
> Added to your favorite soups or salads
Preparation and Cooking
All prep methods use 8 ounces of Protein Noodles.
ENJOY HOT
SKILLET: Add 1 tsp. water and Protein Noodles to a skillet over medium-medium
high heat. Heat for 2 minutes, or until thoroughly heated, stirring occasionally.
MICROWAVE: Place Protein Noodles in a microwave safe bowl. Cover. Heat on high for 1 minute. Allow to sit for 1 minute covered.
ENJOY COLD
Empty Protein Noodles into a bowl, it’s not necessary to rinse them before adding to your favorite cold recipes.
Food Safety
Keep Frozen until ready to use.
Once pouch is opened, keep refrigerated and consume within 3 days.
Ingredients & Nutrition Information
Nutrition Facts
Serving Size 0.75 Cup (85 g / 3.0 oz)
| Amount Per Serving | ||
|---|---|---|
| Calories 70 | ||
| % Daily Value* | ||
| Total Fat 0g | 0% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 390mg | 17% | |
| Total Carbohydrate 7g | 3% | |
| Dietary Fiber 0g | 0% | |
| Total Sugars 1g | ||
| Includes 0g of Added Sugars | 0% | |
| Protein 10g | 20% | |
| Vitamin D 0mcg | 0% | |
| Calcium 16mg | 0% | |
| Iron 0mg | 0% | |
|---|---|---|
| Potassium 244mg | 6% | |
*The % Daily Value 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.
ALASKA POLLOCK, EGG WHITES, WATER, TAPIOCA STARCH, CANE SUGAR, SEA SALT, POTATO STARCH, CITRIC ACID.
CONTAINS FISH (ALASKA POLLOCK), EGG.
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