Lagmannaya extra-thin egg noodles, 200g
Extra-thin egg noodles from Kazakhstan's Kemmi, made for lagman soup. High-grade wheat flour with egg yolk for a golden colour and silky texture. 200 g.
Kemmi Lagman Extra-Thin Egg Noodles
Traditional Central Asian egg noodles — silky, delicate, ready in minutes.
KAZAKHSTAN · KEMMI · 200 g
What it is
These extra-thin egg noodles from Kemmi are made for lagman — the rich, stew-like noodle soup beloved across Central Asia, from Kazakhstan to Kyrgyzstan and Uzbekistan. They are made with high-grade wheat flour and egg yolk, which gives the noodles their characteristic golden colour, smooth texture, and enough resilience to hold their shape in long-simmered broths.
Thin enough to cook quickly, robust enough not to turn to mush — these noodles are equally at home in a bowl of spiced lamb and vegetable lagman or a simple clear broth. The 200 g pack is sized for two generous portions.
Ingredients
Wheat flour (premium grade), salt, purified water (five-stage filtration), egg yolk.
Typical recipe — check pack for the declaration on your specific batch.
Nutrition (per 100 g)
| Energy | 1444 kJ / 345 kcal |
| Fat | 2,1 g |
| of which saturates | ~0,5 g |
| Carbohydrate | 68 g |
| of which sugars | ~2 g |
| Protein | 11,3 g |
| Salt | ~1 g |
Typical values for dry egg noodles — check the pack for the declaration on your specific batch.
Allergens & storage
Contains: wheat (gluten), egg.
Store in a cool, dry place at up to +30°C, relative humidity not exceeding 75%.
Net weight: 200 g · Brand: Kemmi · Kazakhstan
Golden egg noodles for lagman — the classic Central Asian dish that warms from the inside out.
.png)
