Tsuivan
A Mongolian herder staple whose name comes from the Chinese 'chǎobǐng' (fried noodle/pancake), a real trace of Chinese culinary influence that Mongolians adapted into a dish that's thoroughly their own today. The defining technique is a one-pot steam-then-stir-fry method: raw hand-pulled noodles are layered directly over the meat and vegetables in the pot and steamed in place, then everything is tossed together over heat — boiling the noodles separately first, as many home versions do, changes the texture and misses the point.
Meat
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 400g flour
- 200ml water
- 500g mutton or beef, sliced
- 1 onion, sliced
- 2 carrots, sliced
- 1/4 cabbage, shredded
- 2 potatoes, cubed
- 3 cloves garlic, minced
- Salt, oil
Steps
- Make a stiff dough from the flour and water, rest, then hand-pull and cut into wide noodle strips, lightly oiled to prevent sticking.
- In a large pot, sear the meat with onion and garlic.
- Add the carrots, cabbage, and potato with a little water, then layer the raw noodles on top.
- Cover and steam for 15-20 minutes.
- Toss everything together over heat until the noodles are fully cooked and lightly fried. Season and serve.