The term banmian (lagman, stirred noodles) is actually quite a confusing name, as it can be used for any type of dry noodle dish in China. The good news is that no matter which type of lagman you find yourself eating in Xinjiang, you are very likely to fall in love with it.
The locals call the Uygur version of banmian "lagman" or "lamian". Simply put, it's a cooked dish of meat, vegetables and oil poured over a plate of noodles.
This dish is often served on two plates, one for the noodles and one for the topping. You can ask the waiter to mix it together in advance or you can do it yourself.