|Alternative names||lagman, lag'mon, latiaozi|
|Place of origin||Central Asia|
|Region or state||Central Asia|
|Main ingredients||noodles, meat broth, beef or lamb|
Laghman (Kazakh: лағман, lağman; Uzbek: lagʻmon; Uighur: لەڭمەن, lengmen, ләғмән; Kyrgyz: лагман, lagman) is a dish of meat, vegetables and pulled noodles from Uyghur cuisine and Central Asian cuisine. In Chinese, the noodle is known as latiaozi (Chinese: 拉条子) or bànmiàn (Chinese: 拌面).
As native Turkic words do not begin with L, läghmän is a loanword from the Chinese lamian and appears to be an adaptation of Han Chinese noodle dishes, although its taste and preparation are distinctly Uyghur. It is also a traditional dish of the Hui or Dungan people who call the dish bànmiàn.
It is especially popular in Kazakhstan and Kyrgyzstan, where it is considered a national dish of the local Uyghur and Dungan (Hui) ethnic minorities. It is also popular in Russia, Uzbekistan, Tajikistan, Turkmenistan and Northeastern Afghanistan, where chickpeas are added to it and parts of Northern Pakistan. The Crimean Tatar cuisine also adopted lagman from the Uzbek culture.
In general, the cooking technique can be divided into two groups — East Turkestan, which is more authentic, and West Turkestan.
Lagman is prepared with meat (mainly lamb or beef), vegetables and pulled long noodles. The vegetables usually include Bulgarian peppers, eggplants, radish, potatoes, onions, garlic, spices etc.