Uzbek lag'mon in Tashkent
Alternative nameslagman, lag'mon, latiaozi
TypeNoodle soup
Place of originCentral Asia
Region or stateCentral Asia
Serving temperatureHot
Main ingredientsnoodles, meat broth, beef or lamb
Laghman served in a Uyghur restaurant in Tokyo
Laghman served in a Uyghur restaurant in Tokyo

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.[1][2][3][4] In Chinese, the noodle is known as latiaozi (Chinese: 拉条子)[5] or bànmiàn (Chinese: 拌面).[6]

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,[5] although its taste and preparation are distinctly Uyghur.[5][7][8][9] 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,[10] where it is considered a national dish of the local Uyghur and Dungan (Hui)[11] ethnic minorities. It is also popular in Russia, Uzbekistan,[12][13] 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.[14]


In general, the cooking technique can be divided into two groups — East Turkestan, which is more authentic, and West Turkestan.[citation needed]

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.

See also


  1. ^ Nate Tate; Mary Kate Tate (20 September 2011). Feeding the Dragon: A Culinary Travelogue Through China with Recipes. Andrews McMeel Publishing. pp. 241–. ISBN 978-1-4494-0848-0.
  2. ^ Lonely Planet; Daniel McCrohan; David Eimer (1 March 2015). Lonely Planet Beijing. Lonely Planet Publications. ISBN 978-1-74360-526-4.
  3. ^ Beyond the Great Wall: Recipes and Travels in the Other China. Artisan. 2008. pp. 135–. ISBN 978-1-57965-301-9.
  4. ^ Rachel Harris (23 December 2004). Singing the Village: Music, Memory and Ritual Among the Sibe of Xinjiang. OUP/British Academy. pp. 45–. ISBN 978-0-19-726297-9.
  5. ^ a b c Ildikó Bellér-Hann (2007). Situating the Uyghurs Between China and Central Asia. Ashgate Publishing, Ltd. pp. 192–193. ISBN 978-0-7546-7041-4.
  6. ^ "Uyghur Laghman | Introduction to a Tasty, Traditional Xinjiang Cuisine!". 5 May 2020.
  7. ^ Inner Asia. The White Horse Press for the Mongolia and Inner Asia Studies Unit at the University of Cambridge. 2000. p. 235.
  8. ^ Q. Edward Wang (26 January 2015). Chopsticks: A Cultural and Culinary History. Cambridge University Press. pp. 55–. ISBN 978-1-316-19436-2.
  9. ^ Andrea Lynn (30 September 2014). Queens: A Culinary Passport: Exploring Ethnic Cuisine in New York City's Most Diverse Borough. St. Martin's Press. ISBN 978-1-4668-5755-1.
  10. ^ MiMi Aye (26 June 2014). Noodle!: 100 Amazing Authentic Recipes. A&C Black. pp. 83–. ISBN 978-1-4729-1061-5.
  11. ^ Trilling, David (20 April 2010). "Kyrgyzstan Eats: A Dungan Feast in Naryn" – via EurasiaNet.
  12. ^ "Recipe Laghman in Uzbek. Text in Russian". Archived from the original on 2014-11-13.
  13. ^ Jen Lin-Liu (25 July 2013). On the Noodle Road: From Beijing to Rome, with Love and Pasta. Penguin Publishing Group. ISBN 978-1-101-61619-2.
  14. ^ G. R. Mack and A. Surina (2005). Food culture in Russia and Central Asia. Greenwood Publishing Group. p. 12. ISBN 978-0-313-32773-5.