A recipe for Tsuivan (Mongolian Noodles with Meat and Vegetables) for #FoodieExtravaganza’s National Noodle Month event! Handmade noodles are steamed over a bed of stir-fried meat and vegetables for a flavorful one-pot meal.
Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme from The Nibble into recipes to share with you and Sue of Palatable Pastime chose to celebrate National Noodle Month for today’s event!
We actually celebrated Noodles way back in March 2016 and I shared this recipe for Kakaós Tészta (Hungarian Cocoa Noodles). I am so excited to join in again 5 years later! This time, I am featuring Tsuivan (Mongolian Noodles with Meat and Vegetables)!
Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!
Tsuivan (Mongolian Noodles with Meat and Vegetables)
I first came across Tsuivan (цуйван) at a local Mongolian restaurant- Nadima’s Sushi & Mongolian Express here in Torrance, California. Every single thing I have tried has been so good- from the Buuz (steamed dumplings) to the Khuushuur (хуушууp, deep-fried stuffed flatbread with meat), but Tsuivan continues to be a family favorite.
While looking up how to make the dish at home, I was immediately drawn to the cooking style. The noodles are first formed by hand, then everything is cooked in one pot! No need to separately boil the noodles first.
A basic flour/water dough is rolled into sheets, oiled, and cut into thin strips. They are then arranged over a bed of bite-size meat and vegetables and steamed until tender before tossing everything together and serving immediately.
A Few Tips
For the vegetables, I came across recipes that use just onions and meat (use tender cuts such as sirloin that don’t require long simmering times and slice into bite-size pieces against the grain) to others that have a rainbow of color. I opted to toss in onions, carrots, potatoes, and cabbage since that is what was included in the restaurant’s version.
The dough comes together simply with flour and water and is best made by hand. After forming, knead well on a lightly floured surface until smooth and elastic. Allow to rest for about 15 minutes to help relax the dough and make it easier to roll out. Have all the noodles cut and ready to go before frying the meat and vegetables since they cook quickly.
While researching, I found a few different ways to make the small to medium-sized noodles. I divided the dough into four sections and rolled each into a sheet on a lightly floured surface. Oil the top of the sheet well, loosely roll up long side to long side, and cut into thin strips about 1/4 inch (0.6 cm) wide. This definitely requires you to work quickly and use a sharp knife. Allowing the dough to sit while rolled, using a dull knife, or not using enough oil will cause the noodles to stick together.
I have also come across videos of cutting the sheets of dough into equal sections, oiling well and stacking in two layers, then lightly pan-frying them or steaming the sheets to cook briefly but still be pliable before cutting. This will help make the noodles easier to cut and separate.
After stir-frying the meat and vegetables until softened, water is added and the hand cut noodles are arranged in an even layer over the top. Make a hole in the center to allow steam to evenly escape around the noodles, and cover tightly with a lid. Steam until cooked through, about 15 minutes. If all the water has evaporated before the noodles have cooked, add a little bit more. If the noodles are still too sticky to separate, they may need a couple more minutes of steaming.
The Tsuivan is delicious straight from the pan, but I also love using the leftovers to serve in Suutei Tsai/Süütei Tsai (Сүүтэй Цай) for a warm and comforting breakfast. This Mongolian Milk Tea has a creamy, salty flavor that works wonderfully as a soup base for the noodles. It also pairs well with dumplings to make Banshtai Tsai (Банштай Цай).
Check out what everyone else made to celebrate noodles:
- Instant Noodles Egg Masala by Sneha’s Recipe
- Linguine with Salmon and Cilantro Pesto by Karen’s Kitchen Stories
- Penang Char Kway Teow (Malaysian Noodles with Crab and Sausage) by Culinary Adventures with Camilla
- Sesame Ginger Noodles by A Day in the Life on the Farm
- Taco Stuffed Pasta Shells by Making Miracles
- Thai Coconut Curry Noodles by Magical Ingredients
- Torta di Rigatoni by Food Lust People Love
- Tsuivan (Mongolian Noodles with Meat and Vegetables) by Tara’s Multicultural Table
Tsuivan (Mongolian Noodles with Meat and Vegetables) Recipe
Adapted from Food Vagabonds
Tsuivan (Mongolian Noodles with Meat and Vegetables)
- 2 1/2 cups (320 grams) all-purpose flour plus more for dusting
- 1 cup (240 milliliters) water
- Vegetable oil for rolling and cooking
- 1 onion peeled and thinly sliced
- 8 ounces (250 grams) mutton or beef cut into bite-size pieces
- Salt and pepper to taste
- 2 carrots cut into matchsticks
- 1 potato peeled and cut into matchsticks
- 1/4 green cabbage thinly sliced, optional
- 2 cloves garlic peeled and minced
- 3/4 cup (177 milliliters) water
- 2 green onions thinly sliced
To make the noodles:
- Place the flour in a large bowl and make a well in the center. Add the water and mix to combine and form a dough.
- On a lightly floured surface, knead the dough well until smooth and elastic. If too sticky to handle, add a little more flour. If too crumbly, add a little water.
- Cover with an inverted bowl or wrap in plastic and allow to rest for 15 minutes.
- Divide the rested dough into 4 equal pieces. Cover three of the pieces and place one on a lightly floured surface.
- Roll the piece of dough into a thin sheet, making sure the bottom does not stick to the surface.
- Grease the top of the sheet with about 1 tablespoon of oil- making sure all parts are covered. Loosely roll the sheet up, long side to long side. Using a sharp knife, quickly cut the roll into strips about 1/4 inch (0.6 cm) wide. Gently shake the strips loose with your fingers to separate and place on a greased baking sheet or other surface. Repeat with remaining dough.
- Alternatively, you can cut the oiled sheet of dough in half, stack on top of each other and lightly pan fry on each side until starting to puff, but still pliable. Roll the lightly pan-fried sheets up and cut into strips. This way will make the noodles easier to cut and separate. Repeat with remaining dough and set aside.
To prepare the Tsuivan:
- Place a large pan over medium heat and drizzle with about a tablespoon of oil.
- Once heated, add the sliced onions and cook, stirring often, until softened.
- Stir in the meat, season with salt and pepper, and continue to cook, stirring occasionally, until golden on all sides.
- Add the carrots, potatoes, cabbage if using, and garlic. Cook until starting to soften.
- Pour the water into the pan and bring to a boil. Reduce to a simmer and arrange the sliced noodles around the top, leaving a hole in the center. Drizzle the tops of the noodles evenly with about 1 tablespoon oil. Cover tightly with a lid and steam the noodles until cooked through, about 15 minutes. If the water has evaporated before the noodles are finished cooking, pour in a little more water.
- Once cooked, remove the lid and gently fan the the noodles using a paper fan, the pot lid, or even a cutting board to help dry out the top layer.
- Use a fork to gently fluff and separate the noodles, then lightly toss all the ingredients together. Season to taste with salt and pepper and serve immediately topped with the green onions.