Lagman

Lagman is a traditional Central Asian noodle dish, most closely associated with Uyghur cuisine in Xinjiang but widely prepared in Uzbek, Tajik, Kyrgyz, and other cuisines of the region. It typically features hand-pulled or cut noodles served with a meat-based sauce or broth, and a mix of vegetables.

Common ingredients include lamb or beef, onions, carrots, bell peppers, tomatoes, and sometimes potatoes or cabbage. Noodles are prepared separately and added to a simmering sauce, or they are stirred into a thickened sauce. The sauce is seasoned with cumin, coriander, black pepper, garlic, and ginger, with chili paste in many regional versions. Some versions use a clear broth; others are denser and more stew-like.

Two main variants exist: lagman as a soup or broth-based dish and lagman as a “dry” or stir-fried form where the noodles are coated with the sauce. In Xinjiang, hand-pulled noodles are characteristic, while other regions may use rolled or cut noodles. It is commonly served hot, garnished with herbs such as cilantro or scallions and accompanied by chili oil or paste.

Etymology and cultural context: The name lagman is often linked to the Chinese lamian (hand-pulled noodles) and to Turkic language influences; the exact origin is debated. Lagman is a staple everyday dish and is also prepared for festivals or family gatherings in various Central Asian communities.