Entree: Mongolia – National Cuisine – Цуйван Tsuivan (Stir-fried noodles)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 40 min

Additional 25 min

Total 1 hr 30 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 large egg (about 50 g)
- 1/2 tsp (3 g) salt for dough
- 1/2 cup (120 ml) water, plus extra as needed for dough
- 1 lb (454 g) lamb shoulder or mutton, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced (about 150 g)
- 2 medium carrots, sliced into rounds (about 140 g)
- 3 cups (225 g) cabbage, roughly chopped
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 cup (240 ml) beef or lamb broth
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 ml) sesame oil (optional)
- 2 green onions, sliced (about 20 g) for garnish

Instructions

1. Make the noodle dough: in a bowl combine the flour and 1/2 tsp (3 g) salt, make a well, add the egg and 1/2 cup (120 ml) water; mix and knead until a smooth, elastic dough forms, adding a little more water if needed. Rest covered for 20–30 minutes.
2. While dough rests, brown the meat: heat 1 tbsp (15 ml) vegetable oil in a heavy pot over medium-high heat. Add the lamb pieces and brown on all sides, about 6–8 minutes.
3. Add the sliced onion and garlic to the pot with the meat and cook 2–3 minutes until softened. Stir in the carrots, 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) pepper. Pour in the broth and soy sauce, bring to a simmer, cover, and braise gently for 25–30 minutes until meat is tender.
4. Divide the rested dough into 4 pieces. On a floured surface roll each piece into a thin sheet about 1/16–1/8 inch (1.5–3 mm) thick. Roll or fold the sheet and cut into 1/2–3/4 inch (1–2 cm) wide strips, or tear into pieces if making a hand-pulled style.
5. Steam the noodle strips on a rack over the simmering pot (or in a separate steamer) for about 6–8 minutes until cooked through and tender. Alternatively, briefly boil the noodles for 2–3 minutes and drain well.
6. In a large skillet or the pot used for the meat, heat remaining 1 tbsp (15 ml) oil over medium-high. Add the steamed noodles to the braised meat and vegetables, and stir-fry together for 3–5 minutes so flavors meld and any excess liquid reduces. Drizzle sesame oil if using and adjust seasoning.
7. Stir in the chopped cabbage and cook 2–3 more minutes until cabbage is wilted but still has texture. Garnish with sliced green onions and serve hot.