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Mongolian Tsuivan Noodles [цуйван]

Author: Denis Elas The Chef
Prep Time: 30 minutes
Cook Time: 35 minutes
Rest Time: 15 minutes
Total Time: 1 hour 20 minutes
Mongolian Tsuivan Noodles is a hearty one-pot meal with handmade noodles, steamed directly over a savory bed of seared beef and matchstick vegetables.
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4 servings

Ingredients

The Handmade Noodles

The Stir-Fry

  • 1 yellow onion thinly sliced
  • 250 g Top Sirloin or Flank Steak beef cut into bite-size pieces
  • 2 carrots cut into matchsticks
  • 1 yellow potato peeled and cut into matchsticks
  • 1/4 green cabbage thinly sliced
  • 2 garlic cloves minced
  • 1 Tbsp. soy sauce for umami boost
  • 180 ml water
  • 1 Tbsp. unsalted butter for the glossy finish
  • ½ tsp. salt to taste
  • ¼ tsp. freshly ground black pepper to taste

The Toppings

Instructions

The Preparation

  • Wash and peel the 2 carrots, 1 yellow potato, and 1 yellow onion. Clean the 1/4 green cabbage and discard any wilted outer leaves.
  • Cut the 2 carrots and 1 yellow potato into thin matchsticks so they steam evenly. Thinly slice the 1 yellow onion and 1/4 green cabbage, and mince the 2 garlic cloves.
  • Finally, slice the 250 g Top Sirloin or Flank Steak beef into bite-size pieces.

The Handmade Noodles

  • In a mixing bowl, combine the 320 g all-purpose flour and 240 ml water. Mix to form a dough.
  • On a floured wooden cutting board, knead the dough well until smooth and elastic. If it is too sticky, add a little flour; if crumbly, add water.
  • Cover the dough with an inverted bowl or wrap in plastic and allow to rest for 15 minutes. This helps relax the gluten and makes it easier to roll out.
  • Divide the rested dough into 4 equal pieces. Keep three covered, and roll one piece of dough into a thin sheet on your floured surface, making sure the bottom does not stick. Grease the top of the sheet with some of the 1 Tbsp. vegetable oil, making sure all parts are completely covered to prevent sticking.
  • Loosely roll the sheet up, long side to long side. Using high-quality cooking knives, quickly cut the roll into thin strips about 1/4 inch (6 millimeters) wide. Gently shake the strips loose with your fingers to separate them. Repeat with the remaining dough.

The Stir-Fry

  • Heat 1 Tbsp. vegetable oil in a frying pan over high heat. Sear the beef until a dark golden crust forms before adding the onion. Cook until the onion is softened.
    Denis's Tip: Achieving a hard sear without moving the meat (the Maillard reaction) creates the deep flavor profile that characterizes an authentic Tsuivan.
  • Add the prepped 2 carrots, 1 yellow potato, 1/4 green cabbage, and 2 garlic cloves. Cook until they are just starting to soften, about 5 minutes.

The Steaming

  • Combine 180 ml water and 1 Tbsp. soy sauce, pour into the pan, and bring to a boil. Reduce to a simmer.
  • Arrange the sliced noodles in an even layer over the top of the meat and vegetables, leaving a small hole in the center to allow steam to escape.
  • Cover tightly with a lid and steam the noodles until cooked through, about 15 minutes. If all the water has evaporated before the noodles are cooked, add a little bit more.
  • Once cooked, remove the lid and gently fan the noodles using a paper fan or the pot lid to help dry out the top layer. Use a fork to gently fluff and separate the noodles. Add the 1 Tbsp. unsalted butter and lightly toss all the ingredients together. Season with ½ tsp. salt and ¼ tsp. freshly ground black pepper to taste.

The Serving

  • Serve hot immediately, topped with the 2 green onions. Enjoy your authentic Mongolian Tsuivan Noodles [цуйван]!