Tsuivan (Stewed Vegetables, Meat and Fresh Noodles)
Tsuivan (Stewed Vegetables, Meat and Fresh Noodles) is a traditional Mongolian recipe for classic stir-fry of mutton and mixed vegetables finished with rice and Mongolian spice blend. The full recipe is presented here and I hope you enjoy this classic Mongoliam version of: Stewed Vegetables, Meat and Fresh Noodles (Tsuivan).
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Tsuivan (Цуйван in Cyrillic) is a stew of vegetables, meat an fresh noodles cooked until almost dry.
A stew with vegetables, meat, and fresh or fried noodles.
Ingredients
Ingredients:
For the Noodle dough:
300g Flour
200ml Water
Oil
For the Stew:
200g Meat without bones Traditionally, mutton is used, other types of meat such as beef or pork work just as well.
Mongolians consider fat meat to be of higher quality, but there's no problem in using western style lean meat.
Borts can also be used.
350g Vegetables White cabbage and carrots, other vegetables at will
1 Onion, sliced in half-moon rings
2 Garlic cloves, Minced
2-4 tbsp Water
Salt and freshly-ground black pepper, to taste
Oil
some spring onions, Cut in rings, to garnish (optional)
Method:
Prepare the noodles: Mix together the flour and water to form a soft and pliable dough. Set aside to it rest in a covered bowl for 15 min.
Divide in two pieces and roll into round sheets. Pour some oil in the centre of one sheet. Spread it over the surface by temporarily folding the sheet together from different directions. Place the second sheet on top of the first one, and disperse oil on it in the same way.
Cut the two sheets in half, and place one half on top of the other with the oiled surface facing uppermost. Cut the now four sheets in half, and place one of the quarters on top of the other in the same way.
From now on, cut in half in the same direction twice, until you get a stack of a size of about 7x25cm, about 5cm tall.
From this stack, cut noodles about 4mm wide. The noodles should still stick together as little stacks!
Cook vegetables and meat: Cut the vegetables into narrow strips. Cut the meat into small pieces.
Take a large pot and use to fry half of the onion in oil for about 4 minutes, until just tender. Add the carrot strips and fry them for a few minutes as well (also any other types of vegetables that require long cooking).
Add the meat and sauté as well. Add some water as required so that nothing sticks. Season well with garlic, salt, and black pepper.
Add the cabbage, and let it cook under a closed lid for a few minutes until wilted. Pour in water, until it reaches about 2/3 of the way up vegetables. Let everything simmer for a few minutes then add the remaining onions.
Carefully arrange the noodle stripes carefully on top of the vegetables, so that they keep sticking together in stacks.
Secure the lid, which must now remain closed until the end of cooking to ensure the noodles are properly steamed.
Keep the stew boiling for about 15 min. First on medium heat for the steam to replace the remaining air in the pot, then over low heat. By the end the water in the pot should be almost completely gone.
Once done, open the lid. The noodle strips have taken a slightly reddish-brown colour, and should be a little sticky on the outside.
Take a small cutting board to fan fresh air into the pot - the noodles turn dry at the surface, lose their stickiness, and change their colour some more.
Use a fork or some chopsticks to separate the noodles from each other. They should not stick to each other anymore. Sticky noodles means that either there wasn't enough oil in between, or they haven't finished cooking yet.
Give everything a stir to mix the ingredients, and, if desired, blend in some onion rings.
Serve on a warmed plate, garnish with parsley (if desired) and bring to the table.
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