Starbucks has announced that it will be expanding its meal options.
A line of bistro boxes priced at $4.95 and under 500 calories will include an option that sounds veg friendly.
The Sesame Noodle box features noodles, broccoli, carrots, red pepper, snap peas, with tofu, pickled cucumbers and sesame peanuts.
Starbucks has posted some nutritional data about the noodle dish, which packs a decent 15 grams of protein and 6 grams of fiber.
sesame ginger noodle salad (water, broccoli, semolina durum flour [niacin, iron, thiamine mononitrate, riboflavin, folic acid], cucumbers, sugar snap peas, roasted peanuts, carrots, lettuce, red bell pepper, sprouted soybeans, sugar, 2% or less of: cabbage, soybeans, whole wheat, sesame seeds, salt, nigari [magnesium chloride (a natural firming agent), calcium sulfate], wheat flour, sesame oil, ginger, modified cornstarch, xanthan gum, lactic acid, spices, jalapeno peppers, green onions, cilantro, garlic, dried onion, tomato paste, cornstarch, rice vinegar, brown rice syrup, rice wine, vegetable oil [sunflower, palm and/or canola], lime juice, dried orange pulp, extract of mushroom, alcohol [to preserve freshness], sodium benzoate [preservative], guar gum). dark chocolate bar (cacao beans, cane sugar, cocoa butter, soy lecithin [an emulsifier], vanilla).
Everything in this dish looks fairly innocent, but there are always a few ingredients here and there that can make a sweet sounding veggie dish turn sour. Starbucks has not bothered to say if the sesame noodle box is vegan or if it even contains questionable non-vegetarian ingredients.
It’s time for the soy latte drinkers to start making phone calls and in-person visits to investigate and let us all know!
Possibly Related Posts:
- Alicia Silverstone To Humane Society On “Kind Mama” And Next Cookbook
- Meatless Monday Recipe–Pumpkin Bread Pudding With Orlando Jones (Video)
- Norman Reedus Of “The Walking Dead” Eats Vegetarian After Flesh Scenes
- Zoe Saldana Talks Former Vegetarian Ways Over Ribs With Craig Fergson
- Yotam Ottolenghi Gives “Plenty More” Vegetarian Recipes In New Book