Mongolian Tsuivan (Steamed Noodles with Meat and Vegetables)

  • Total time - 70 minutes
  • Active preparation - 40 minutes
  • Steaming - 30 minutes
  • Servings: 4
  • Country: Mongolia
A mound of thick, brownish, homemade noodles, mixed with pieces of meat, carrots, and onions, served on a plate.

Unlike common stew, the noodles for Tsuivan are added later and cooked by the steam from the meat mixture. This makes them tender but not overcooked, and they absorb maximum flavor.

Traditionally, fatty cuts of mutton are used, but the recipe also works great with beef (e.g., shoulder).

After cooking is complete, it is important to 'air out' the noodles to prevent sticking and keep them fluffy. This is a ritual where the lid is removed, and hands are waved over the pot to quickly dissipate the steam.

Ingredients

Noodle Dough

  • 300 g Wheat flour, all-purpose
  • 150 ml Water, cold
  • 0.5 tsp Salt
  • 2 tbsp Oil for brushing

Meat and Vegetable Mixture

  • 400 g Mutton or beef (scraps, shoulder, with fat), cut into small pieces (1-2 cm / 0.4-0.8 in)
  • 2 medium pieces Onion, sliced
  • 2 pieces Carrot, cut into matchsticks
  • 0.25 small head White cabbage, thinly sliced (optional)
  • 2 cloves Garlic, minced (optional)
  • 120 ml (approx. 0.5 cup) Water or broth
  • 3 tbsp Vegetable oil for frying
  • 1 to taste Salt and black pepper

For Finishing

  • 1 bunch Scallions, chopped

Instructions

Step 1: Dough Preparation and Rest

In a bowl, mix flour, salt, and cold water. Knead a stiff but smooth dough (approx. 5 minutes of kneading). The dough should be firmer than for Buuz.

Cover the dough and let it rest at room temperature for at least 20 minutes to allow the gluten to relax.

Step 2: Noodle Preparation

Divide the dough into 2-3 pieces. Roll each piece into the thinnest sheet possible (approx. 1-2 mm / 0.04-0.08 in).

Thoroughly brush the surface of each sheet with vegetable oil (to prevent the noodles from sticking when steaming).

Roll the sheet into a tight roll (like a jelly roll) and use a sharp knife to cut thick noodles (width approx. 5 mm / 0.2 in).

Set the noodles aside in a dry place. Optionally, you can let the noodles dry slightly (10-15 minutes), or use them immediately.

Step 3: Preparing the Stew (Base)

In a large, heavy-bottomed pot or Dutch oven (ideally cast iron), heat 3 tbsp of oil over medium-high heat.

Add the diced meat and sauté until browned on all sides.

Add the onion and sauté for 2-3 minutes until it begins to soften. Then add the carrots, cabbage, and garlic, and sauté for another 5 minutes.

Season with salt and black pepper. Pour in 120 ml (approx. 0.5 cup) of water or broth; the mixture should be juicy but not submerged in water. Bring to a boil and reduce the heat.

Step 4: Steaming and Finishing

Arrange the prepared cut noodles evenly on top of the boiling/simmering meat and vegetable mixture. Do not stir! This creates a 'steam chamber'.

Cover the pot tightly. Simmer/steam on low heat for 25-30 minutes. The noodles must be cooked by steam, and the liquid from the base must nearly evaporate to prevent the noodles from sticking.

Open the lid. If there is excess water in the pot, increase the heat for 1 minute to evaporate it.

Thoroughly toss the noodles and meat mixture with a fork or wooden spoon. While stirring, you can gently fan the pot with the lid to rapidly dissipate residual steam and prevent the noodles from sticking.

Serve hot, garnished with chopped scallions.