Lagman

Laghman (Chinese trad. 拉麵, ex. 拉面, pinyin: lāmiàn, pall .: lamen, literally "pulled noodles") is a Central Asian dish, presumably of Chinese origin. The main regional varieties differ in the peculiarities of the preparation of noodles and the composition of the products (Uzbek, Tajik and Dungan lagman.
Laghman is made from meat (mainly lamb), vegetables and long drawn noodles. The noodles are pulled in a special way: by spinning a piece of dough like a children's skipping rope, they pull it into a skein of noodles. With a large amount of broth, lagman is similar to soup, with other cooking methods - like noodles with gravy and complex filling. From vegetables, bell peppers, eggplants, radishes, potatoes, onions, carrots, Chinese cabbage, zhusai are used for cooking, "lazy" (a mixture of red hot ground pepper with garlic, drenched in boiling vegetable oil), spices and herbs are added as a seasoning. There are various types of lagman: guiru, syoyuzhou, goyuzhou (Chinese trad. 過 油 肉, exercise 过 油 肉, pinyin: guòyóuròu), boso, etc.

Popular in Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan, Uygurstan, Afghanistan, among the Crimean Tatars. In Russia it is served in specialized oriental restaurants - by tradition, in kese (large bowl). In Kyrgyzstan, the Uyghur version of the lagman is served on a small dish with curved edges; in some cafes, disposable chopsticks may be offered instead of spoons.
The Japanese version is known as ramen.