Lagman

Lagman is a hand-pulled Uyghur noodle dish cooked with meat – typically lamb, goat, or beef – and other vegetables such as bell peppers, tomatoes, onions, green beans, garlic, and potatoes. It is widespread in Central Asia and northwestern China, where it is known by many names such as laghman, lag'mon, and lengmen.

Lagman is extremely popular in Kazakhstan and Kyrgyzstan, where it is considered a national dish of the ethnic minority Uyghur and Dungan. Because no native Turkic words begin with the letter "L," it is assumed that the name lagman is derived from the Chinese "lamian," despite the fact that its taste and preparation are entirely Uyghur. This appears to imply that the dish originated in the Xinjiang Uygur Autonomous Region (XUAR) in northwestern China, however Bukharian Jews also claim ownership.

Lagman is available in a variety of forms throughout the region, including soup, stew, and stir-fry. Stir-fried lagman is one of the most popular variants of the meal in Kazakhstan.