Tsuivan (Mongolian Noodle Stir-Fry)
Experience the comforting flavors of Mongolian home cooking with Tsuivan, a beloved noodle stir-fry dish made with hand-cut noodles, tender meat, and savory vegetables. This hearty and wholesome meal captures the essence of Mongolia’s pastoral cuisine, offering both warmth and satisfaction in every bite.
Ingredients
For the Noodles
- 2 cups all-purpose flour
- ½ cup water (adjust as needed)
- ½ teaspoon salt
For the Stir-Fry
- 300 g (about 10 oz) beef, lamb, or mutton, thinly sliced
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 2 carrots, julienned
- 1 bell pepper, sliced (optional)
- 2–3 potatoes, thinly sliced or julienned
- Salt and pepper to taste
- 1–2 cups water or broth
Instructions
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Make the Noodles
In a large bowl, combine flour and salt. Gradually add water while mixing until a smooth, firm dough forms. Knead for 5–7 minutes, then cover and let rest for 20–30 minutes. Roll out the dough into a thin sheet and cut into strips (like thick noodles). Set aside or lightly dust with flour to prevent sticking.
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Cook the Meat and Vegetables
Heat oil in a large pan or wok over medium-high heat. Add sliced meat and cook until browned. Add onions, carrots, and potatoes (and bell peppers, if using). Stir-fry for a few minutes until slightly softened. Season with salt and pepper.
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Steam and Combine
Place the fresh noodles evenly on top of the meat and vegetables in the pan. Pour in enough water or broth to create steam (about 1–2 cups). Cover tightly and let the noodles steam for 10–15 minutes, stirring occasionally, until the liquid is absorbed and the noodles are tender.
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Serve
Serve Tsuivan hot, straight from the pan. Garnish with chopped green onions if desired, and pair with hot tea for an authentic Mongolian experience.
Serving
Enjoy Tsuivan as a hearty main course for lunch or dinner. Its balance of noodles, meat, and vegetables makes it both nourishing and satisfying — a perfect one-pan meal that brings a taste of the Mongolian steppe to your table.
