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Tsuiwan Mongolian noodles with meat and vegetables

Tsuiwan — Mongolian Noodles with Meat and Vegetables

A hearty, comforting dish of homemade noodles simmered with meat and vegetables! Tsuiwan is a classic of Mongolian home cooking. In its ingredients and method it's a cousin to Uzbek lagman, Kazakh beshbarmak, and the good old homemade chicken noodles many of us grew up with — along with plenty of similar dishes made around the world. So if you've cooked any of those, this one will feel familiar. And like almost any traditional dish, every cook — even in its Mongolian homeland — has their own version with little tweaks of their own.

Snezhana

Recipe author

Tsuiwan Mongolian noodles with meat and vegetables

Composition / ingredients

Servings:

Salt

Vegetable oil

Beef

300

Carrots

Onion

Bell pepper

Garlic

Soy sauce

Ground black pepper

Ground coriander

Wheat flour

200

Chicken eggs

Water

0.5

Salt

0.4

Vegetable oil (1 tbsp for brushing the dough, 2 tbsp for the dough)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 9 g

Fats 29 % 10 g

Carbohydrates 44 % 15 g

174 kcal

GI: 27 / 0 / 73

Cooking method

Step 1:

Gather all your ingredients. Start with the homemade noodles — there's nothing tricky about the dough. Crack a chicken egg into a deep bowl and whisk it with a little salt until smooth.
Step 2:

Pour in the cold water and a couple of tablespoons of vegetable oil, and stir to combine.
Step 3:

Add the sifted wheat flour and knead into a smooth, elastic dough.
Step 4:

Knead by hand on a lightly floured surface until it no longer sticks. Return it to the bowl, cover with a towel, and let it rest for 20 minutes — it'll become much more pliable.
Step 5:

Traditionally this dish is made with fresh, tender beef. Rinse the meat well and cut it into small cubes or thin strips.
Step 6:

The usual vegetables for tsuiwan are carrot, onion, bell pepper, and garlic — everything that rounds out and lifts the flavor of the meat. Peel the onion and cut it into cubes or thin wedges.
Step 7:

Wash, peel, and cut the carrot into thin strips or small cubes. Wash the bell pepper, remove the stem and seeds, and cut it into cubes or half-rings. Peel the garlic and finely chop it with a knife.
Step 8:

Roll the rested dough out into a thin sheet, brush it with vegetable oil, and roll it up loosely into a log. Steam the log for 20 minutes in a steamer (or a multicooker on the steam setting) so it holds its shape and doesn't unroll while it cooks.
Step 9:

Heat vegetable oil in a skillet. Add the meat and fry over medium heat for about 5 minutes, stirring constantly. Pour in the soy sauce and stir.
Step 10:

Add the carrot and onion, and cook everything together for about 5 more minutes.
Step 11:

Add the remaining vegetables, salt, and spices. Fry, stirring, for another 5 minutes.
Step 12:

Let the steamed log cool a little, then cut it crosswise into wide strips — your noodles.
Step 13:

Pour in a cup of water and stir. Cover the skillet and simmer for about 25 minutes. Then add the noodles, stir, and cook everything together for another 5 minutes.
Step 14:

The tsuiwan is ready. Serve it up sprinkled with green onion. Enjoy!