Uyghur lagman noodles

Raw Uyghur lagman noodles contain 152 kcal per 100 g. A typical single serving of noodles before cooking is around 150–200 g, which would put it at roughly 230–300 kcal before accounting for any broth, meat or vegetables added to the dish.

Uyghur lagman noodles contain 420 mg of sodium per 100 g in their raw state, which reflects the salt worked into the dough during the hand-pulling process. This is worth keeping in mind when the noodles are served in an already-seasoned broth or sauce.

Traditional Uyghur lagman noodles are made from wheat flour, water and salt, but the dough may sometimes include egg, so they are not reliably vegan. The data here lists them only as dairy-free, so checking the specific recipe or product is advisable for those following a vegan diet.