Tsuivan, or noodle stew, is one of the most popular Mongolian dishes—adopted from abroad and perfected by Mongolians. It’s a very popular dish beloved in every family’s home and served in most local restaurants. This dish is prepared in many different ways. Some people make it using only flour and meat, but some add fresh vegetables. Here at the Three Camel Lodge’s Bulagtai restaurant, we serve this dish fresh seasonal vegetables. Below is the easy way to make this most delicious dish.
Cooking time: 1 hour
Serves: 2 people
INGREDIENTS
For the noodle dough:
- All-purpose flour-¾ cup
- Water-70 ml
For the stew:
- Carrot – 3.5 oz
- Garlic – 0.3 oz
- Spring onion – 0.3 oz
- Coriander leave – 0.3 oz
- Salt – ⅛ tsp or to taste
- Black pepper – ⅛ tsp or to taste
- Vegetable oil – ½ cup, or you can use olive oil or canola oil
- Soy sauce – 4 tbsp
- Beef – 0.5 lb
- Garlic scapes – 3.5 oz
- Bell pepper – 3.5 oz
- Broccoli – 3.5 oz
- Cabbage – 3.5 oz
PREPARATION
For preparation of the noodles:
- Mix water and flour by hand or with a wooden spoon until well blended. The dough needs to be not too dry and not sticky, just easy to roll and knead. After flour and water are combined well, knead the dough for about five minutes until pliable and smooth on a lightly floured surface. Let it rest for 10 minutes.
- Cut the dough into 2 equal pieces and roll as thin as possible. Make 2 round sheets.
- Heat the stove and place your frying pan on it; cook both sides of each sheet without oil. Don’t cook too much, just enough to remove the stickiness of the flour, and so the color becomes golden brown.
- Removed each sheet to a cutting board and then use a sharp knife to cut your noodles as thin as possible. Your noodles can look like ramen noodles or even a little bit wider.
For preparation of the stew:
- Cut vegetables and meat into narrow strips.
- Place the frying pot on the stove and add some oil in medium heat. After the oil is heated, sauté the onions and garlic first—then sauté the carrots for around 5 minutes.
- Next add your meat and sauté for another few minutes until the meat turns brown. Then add soy sauce and stir well.
- After that, add your salt, black pepper and seasoning to your taste. Stir well until all seasonings are mixed.
- Now add water—for a consistency where the water is approximately 1/3 to the amount of meat and vegetables. Put the lid on.
- When it’s boiling, add other vegetables: bell peppers, broccoli, cabbage, and garlic scapes. Simmer for about 5 minutes until the recently added vegetables are cooked.
- At this time, steam your noodles on the top of the stew for 5 minutes.
- At last, add the noodles to the stew. Stir and mix everything well. Please note that there should be no watery broth left.
- Now your delicious meal is ready.
Enjoy!