Mongolian Tsuivan is a traditional Mongolian dish consisting of stir-fried flat wheat noodles, vegetables, and typically meat, often mutton or beef.
For the Noodles:
- 2 cups all-purpose flour
- 1/2 cup water
- A pinch of salt
For the Rest:
- 1 pound (450g) lean beef or mutton, thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 carrots, julienned
- 2 bell peppers, thinly sliced
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
1. Prepare the Dough: a. In a large mixing bowl, combine the flour, a pinch of salt, and water. b. Knead the dough until it’s smooth and elastic. You can add more water or flour as needed to achieve the right consistency. c. Cover the dough with a damp cloth and let it rest for about 30 minutes.
2. Roll and Cut the Noodles: a. Roll out the rested dough into a thin sheet on a floured surface. b. Using a knife or pizza cutter, cut the sheet into thin, flat noodles. You can make them as wide or narrow as you prefer.
3. Prepare the Filling: a. In a large skillet or wok, heat the vegetable oil over medium-high heat. b. Add the sliced onions and cook until they become translucent. c. Add the minced garlic and sliced meat. Stir-fry until the meat is browned. d. Toss in the julienned carrots and bell peppers. Continue stir-frying for a few more minutes until the vegetables are tender. e. Season the filling with salt and pepper to taste.
4. Cook the Noodles: a. In a separate pot, bring water to a boil. b. Add the freshly cut noodles to the boiling water and cook for about 2-3 minutes or until they are tender. c. Drain the noodles.
5. Combine and Serve: a. Add the cooked noodles to the stir-fried meat and vegetables. Toss everything together and cook for an additional 2-3 minutes to let the flavors meld.
6. Enjoy: a. Serve your Tsuivan hot. It can be enjoyed as is or with a dipping sauce, such as soy sauce with a touch of vinegar and red pepper flakes.