Lagman is a dish from Central Asia with roots in Xinjiang, a northwestern region of China. The name translates to pulled noodles or hand-stretched noodles, denoting the main feature of the dish.
Since there is no fixed recipe, the noodles can be paired with a thick sauce or added to a broth. Both versions can be prepared with various vegetables or meats, typically mutton and lamb. Popular in countries such as Kazakhstan, Kurdistan, Tajikistan, Afghanistan, Uzbekistan, and Russia, lagman is often served on buffet tables, where each consumer might combine the ingredients according to personal preferences.
https://www.tasteatlas.com/lagman