Lagman

Lagman, like plov and shashlik, is one of the most popular Uzbek foods. It refers to a pulled noodle dish that originated in Xinjiang, northern China, and has since gained popularity in several Central Asian nations, including Uzbekistan, Kazakhstan, Kyrgyzstan, Tajikistan, and Turkmenistan.

Lagman is often eaten in one of two forms in Uzbekistan: as a substantial noodle stew or as a fried noodle dish. When eaten as a soup, the hand-stretched noodles are boiled in water before being served in a rich broth made with fried meat (typically lamb or beef), garlic, onions, potatoes, carrots, bell peppers, and other vegetables. Before serving, it's usually seasoned with cumin seed, salt, and pepper.

Fried lagman is very popular in Uzbekistan. It's composed up of stir-fried lagman noodles in a vegetable sauce with garlic, onions, bell peppers, carrots, potatoes, herbs, and other seasonings. It can be served on its own or with a fried egg on top.