Tsuivan: Traditional Mongolian Dish of Stir-Fried Noodles with Meat and Vegetables

Tsuivan (in Mongolian: Цуйван) is an emblematic dish of Mongolian cuisine, made up of stir-fried noodles with meat and vegetables. The name comes from the Chinese 炒餅 (chǎobǐng), which literally means "fried shredded pancake." This dish evokes warmth and conviviality and is particularly appreciated in Mongolia.

A Dish with Multiple Influences

Tsuivan is prepared with homemade noodles, often accompanied by meat (usually lamb or beef) and simple vegetables like carrots and onions. It shares many similarities with other dishes from Central Asia, such as Uzbek lagman, Kazakh beshbarmak, or manpar. Each family, however, has its own recipe for tsuivan, making it a unique dish in every household, much like borscht in Ukraine or vareniques in Poland.

Today, I will prepare it following the methods of a talented chef from a renowned Mongolian restaurant, whose cooking techniques and secrets are well-known.

Ingredients (for 4 people)

For the Noodles:

• 300 g of wheat flour
• 100 ml of water
• 1 pinch of salt
• 1 tablespoon of oil (for frying or steaming)

For the Stir-Fry:

• 300 g of lamb or beef, cut into thin slices
• 2 carrots, julienned
• 1 large onion (yellow onion), chopped
• 2 cloves of garlic, minced
• 1 Chinese cabbage, chopped
• 1 bell pepper, sliced
• 3 green onions
• 2 tablespoons of soy sauce
• Salt (since soy sauce is salty, taste before adding more)
• Black pepper
• Red pepper
• Coriander
• Turmeric
• 3 to 4 tablespoons of vegetable oil
• 150 to 200 ml of water (for the final cooking of the noodles)

Preparation

Step 1: Preparing the Noodles

There are two methods to prepare the noodles for tsuivan:

1. Steaming Method:

• Mix the flour, water, and salt to form a firm dough. Knead well.
• Divide the dough into several balls and flatten them into circles about 1 cm thick.
• Brush the dough circles with a little oil and roll them into spirals.
• Steam for about 10-15 minutes.
• Once cooked, unroll and cut into long strips of noodles.

2. Frying Method:

• Mix the flour, water, and salt to form a firm dough and knead well.
• Divide the dough into small balls and flatten them into thin circles (like pancakes).
• Fry each circle in a little oil until lightly golden on both sides.
• Then, cut the fried pancakes into thin strips to form the noodles.

Step 2: Preparing the Stir-Fry

1. Heat oil in a large skillet or wok.
2. Add the meat and sauté until golden brown.
3. Stir-fry the vegetables until tender.
4. Season with soy sauce, salt, and pepper.

Step 3: Cooking the Noodles

• Once the stir-fry is ready, place the noodles (prepared using one of the methods above) on top of the meat and vegetables in the skillet.
• Add 150 to 200 ml of water, cover the skillet, and let it cook on low heat for about 10 minutes, allowing the noodles to absorb the steam and become tender.

Step 4: Mixing and Serving

• Gently mix the noodles, meat, and vegetables in the skillet.
• Serve hot, optionally accompanied by a spicy sauce for those who enjoy bold flavors.

Suggestions

Tsuivan can be adapted to taste by using different types of vegetables or meat. Traditionally, lamb is preferred in Mongolia, but beef or even chicken can be used according to preferences.

Enjoy your meal! Delight in this delicious Mongolian dish that perfectly reflects the simplicity and unique flavor of steppe cuisine.