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Tsuivan (Mongolian Noodles with Meat and Vegetables)

3 March, 2021 by Tara 14 Comments

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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.

Close up of Tsuivan (Mongolian Noodles with Meat and Vegetables) on a blue and brown bowl.

Foodie Extravaganza

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)!

#FoodieExtravaganza Logo- Foodie Extravaganza with outline of cupcake and pink border.

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)

Dumplings, flatbread, and noodles from Nadima's Mongolian Restaurant.

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

Rolling out the noodles and cooking Tsuivan (Mongolian Noodles with Meat and Vegetables) in a pan.

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.

Close up of Tsuivan (Mongolian Noodles with Meat and Vegetables) in milk tea soup.

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) in two bowls- one stir-fried and the other in soup.

Tsuivan (Mongolian Noodles with Meat and Vegetables) Recipe

Adapted from Food Vagabonds

Tsuivan (Mongolian Noodles with Meat and Vegetables) in a blue and brown bowl.
Print Pin
5 from 5 votes

Tsuivan (Mongolian Noodles with Meat and Vegetables)

A recipe for Tsuivan (Mongolian Noodles with Meat and Vegetables)! Handmade noodles are steamed over a bed of stir-fried meat and vegetables for a flavorful one-pot meal.
Course Main
Cuisine Mongolian
Keyword meat, Mongolia, Mongolian, noodle, pasta
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time: 15 minutes
Total Time 1 hour 15 minutes
Servings 4 -6 Servings

Ingredients

Noodles:

  • 2 1/2 cups (320 grams) all-purpose flour plus more for dusting
  • 1 cup (240 milliliters) water
  • Vegetable oil for rolling and cooking

Tsuivan:

  • 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

Instructions

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.
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Filed Under: Asian, Meat, Pasta and Rice

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Reader Interactions

Comments

  1. Sue Lau

    3 March, 2021 at 6:53 am

    Restaurants are always great for inspiring our cooking. I miss visiting the ones in southern California. We have had very few Mongolian options- mostly the ayce bbq types and those not authentic. I will enjoy trying the recipes at home!

    Reply
  2. Stacy

    3 March, 2021 at 11:43 am

    This looks like a bowl of comfort food for sure, Tara. Aside from Mongolian barbecue, I’m not familiar with any of their dishes. Clearly I’m missing out!

    Reply
  3. Radha

    3 March, 2021 at 1:32 pm

    I love Mongolian noodles and it is quite a long time ordering those. Your noodle is fabulous and love the way you made the noodles. Absolutely delicious and soothing bowl.

    Reply
  4. Wendy Klik

    3 March, 2021 at 2:47 pm

    Great way to eat a rainbow Tara….sounds yummy.

    Reply
  5. Karen

    3 March, 2021 at 3:30 pm

    Amazing. You made your own noodles!! I am not worthy. You could write a guide to all of the great restaurants in LA.

    Reply
  6. Sara Welch

    3 March, 2021 at 3:53 pm

    5 stars
    Served this for dinner last night and it did not disappoint! So easy and flavorful; easily, a new favorite recipe!

    Reply
  7. Michelle

    3 March, 2021 at 4:14 pm

    5 stars
    Love how everything comes together in one pot! Great recipe! 🙂

    Reply
  8. Dolly @ Little Home in the Making

    3 March, 2021 at 4:19 pm

    5 stars
    I love that you use homemade noodles in this dish! I bet they are so tender and delicious. This looks like a healthy, inexpensive meal that you can make at home. Great for us since we don’t get out to restaurants very often!

    Reply
  9. Gail Montero

    3 March, 2021 at 5:05 pm

    5 stars
    Comfort food in a bowl! My kind of food – this tasty Tsuivan Mongolian noodles is something I can eat every day!

    Reply
  10. Biana

    3 March, 2021 at 5:54 pm

    5 stars
    I loved reading all the additional information you shared about this recipe and Mongolian food. Will definitely be giving it a try, I love how simple it is to make your own noodles.

    Reply
  11. Sneha Datar

    4 March, 2021 at 6:32 am

    A perfect, nutritious bowl of comfort, I can have these for any meal !!

    Reply
  12. Rebekah R Hills

    6 March, 2021 at 10:58 am

    Oh my goodness you made the noodles too?! That is a stunning bowl – full of comforting flavors. It looks delicious!

    Reply
  13. Kathleen Good

    20 January, 2023 at 8:37 pm

    I lived in Mongolia for a few years, and love how authentic your recipe and descriptions are. I wish I could find a restaurant to get food like that in Texas.
    Thank you for inspiring me to make this at home!

    Reply
    • Tara

      21 January, 2023 at 11:45 am

      Thank you so much Kathleen!

      Reply

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