Korean Inspired Pork
Prefix 003 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 157 kcal | 8% |
| Total fat | 5.8 g | 7% |
| Saturated fat | 1.6 g | 8% |
| Total carbohydrate | 19.6 g | 7% |
| Total sugars | 3.8 g | — |
| Dietary fiber | 1.6 g | 6% |
| Protein | 7.1 g | 14% |
| Sodium | 0.33 g | 14% |
Open Food Facts, ODbL, record updated January 26, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
cooked lo mein noodles (water, wheat flour, soybean oil, sodium carbonate). sauce (rice vinegar, water, gochujang hot pepper paste [water, sugar, red chili pepper powder, fermented soybean paste (water, soybeans, rice, salt, alcohol}. pear puree concentrate, salt, salted sake (sake (water, rice, koji [aspergillus oryzae]), salt), less than 2% of: onion powder, garlic powder, yeast extract, rice vinegar, sesame oil, paprika, corn starch), brown sugar, soy sauce [water, wheat, soybeans, salt, ethyl alcohol*], sesame seed oil, garlic puree, canola oil, roasted red pepper puree (red bell pepper, sugar, sea salt], ginger puree, corn starch, less than 2% of: sugar, lime juice concentrate, spice, lime oil), seasoned cooked pork and binder product (pork, water, less than 2% of: brown sugar, sea salt, onion, isolated soy protein, garlic, black pepper, rosemary, rosemary extract, olive oil, celery seed oil, black pepper extract), vegetables (carrots, green cabbage, red bell peppers, shiitake mushrooms, scallions), toasted sesame seeds. contains: sesame, soy, wheat. *to preserve quality.
- E1510Ethanol
- E392Extracts of rosemary
- E500Sodium carbonatesStabilizer · Thickener
- E500iSodium carbonateStabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Prices reported by shoppers
| Date | Price | City |
|---|---|---|
| January 25, 2026 | $6.49discounted | Mountain View, CA |
| January 23, 2026 | $5.49discounted | Mountain View, CA |
Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.
Source: Open Prices (Open Food Facts), ODbL
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Calories | 530 kcal | — |
| Total fat | 22 g | 28% |
| Saturated fat | 6.0 g | 30% |
| Sodium | 1,039 mg | 45% |
| Total carbohydrate | 64 g | 23% |
| Dietary fiber | 3.1 g | 11% |
| Total sugars | 14 g | — |
| Protein | 20 g | — |
- USDA food category
- Dough Based Products / Meals
- Data provider
- GS1 Global Data Synchronization Network
- In FoodData Central
- Since September 24, 2026 · label data updated July 21, 2026
- FDC ID
- 2778106
Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).
In its category
80% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Frozen ready-made meals” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Climate impact
Reference value for the category “Instant noodles”: 1.68 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- USDA label data
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.