|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; Tajik: лағмон, lağmon; 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 the letter '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.
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, and spices.
Compared to Japanese ramen, lagman is closer to the Chinese original. Ramen primarily uses pork or chicken broths. Lagman, like the original lamian, usually begins with beef or lamb. And the noodles for ramen are usually thinner; typical udon noodles are closer in size to classic lamian. Ramen is usually made by cutting thin sheets of dough, much like Italian pasta.