Tsuivan (Mongolian Noodles with Meat and Vegetables)
Local name: Цуйван
In short: Hand-cut noodles tossed with beef, onion, carrot and cabbage, then steamed briefly in the pan so they soak up the juices. A Mongolian home-cooking staple. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 25 min
- Resting
- 30 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 570 kcal
Tsuivan is Mongolian home cooking at its simplest: noodles, meat and whatever vegetables are in the cupboard, usually onion, carrot and cabbage. Fresh noodles are boiled, then folded into the stir-fried meat and covered for a few minutes so they absorb the juices. The flavor is mild and savory, with a little salt and pepper rather than strong spices. It is a staple at lunch and for feeding a crowd.
Instructions
- Mix the flour, salt and water, knead for 8 minutes into a firm dough, cover and rest for 30 minutes.
- Roll the dough about 2 mm thick, dust with flour, fold loosely and cut into ribbons 5 mm (1/4 in) wide. Shake them loose.
- Boil the noodles in salted water for 2 minutes, drain well and toss with 1 tablespoon of oil.
- Heat the oil in a wide wok or pot over high heat and stir-fry the beef for 3 to 4 minutes until browned. Add the onions and garlic and cook for 3 minutes.
- Add the carrots and cabbage with the salt and pepper and stir-fry for 5 minutes until the vegetables are just soft.
- Fold in the noodles, pour in the hot water, cover and cook over medium-low heat for 5 minutes so the noodles absorb the juices.
- Toss everything together, check the seasoning and serve hot.
Tips
- In many homes the noodles are steamed over the meat instead of boiled. Use boiled noodles for a quicker method that is just as good.
- Fresh store-bought noodles or spaghetti work if you do not want to make dough. Cook them 1 minute less than the package says.
Questions and answers
Can I make tsuivan ahead of time?
It keeps for 3 days in the refrigerator and reheats well in a hot pan with a splash of water. The noodles soften a little but the flavor holds.
What vegetables go in tsuivan?
Onion, carrot and cabbage are the base. Potato, turnip, bell pepper and pumpkin are also common, depending on the season.
Is tsuivan spicy?
No. Mongolian cooking uses very little chili, and tsuivan is seasoned with salt, pepper and garlic. A bit of chili sauce is a modern addition at the table.
How long does it take to make Tsuivan (Mongolian Noodles with Meat and Vegetables)?
About 1 h 5 min in total: 40 min of preparation and 25 min of cooking.
How many calories are in Tsuivan (Mongolian Noodles with Meat and Vegetables)?
About 570 kcal per serving, with 29 g of protein, 69 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 570 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 69 g |
| Fat | 20 g |
| Fiber | 6 g |
| Sugar | 9 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
