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Mongolian Tsuivan Noodles
[Монгол цуйван]

Mongolian Tsuivan Noodles [Монгол цуйван]

By Denis Elas The Chef
Print Recipe

Video

A finished bowl of Mongolian Tsuivan noodles served in a blue and white patterned ceramic bowl. The dish features thick, hand-cut noodles mixed with tender chunks of beef, julienned carrots, and onions, topped with a generous garnish of fresh chopped green onions.
Mongolian Tsuivan Noodles is a hearty one-pot meal with handmade noodles, steamed directly over a savory bed of seared beef and matchstick vegetables.

Dedicated to my parents

Svetlana and Oleg ❤️

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Course: Main Course
Cuisine: Mongolian
Prep: 30 minutes
Cook: 35 minutes
Rest Time: 15 minutes
Total: 1 hour 20 minutes

Equipments

Mixing bowl
Frying pan Large with a tight-fitting lid
High-quality cooking knives
Wooden Cutting Board
Wooden cutting board
Cooking Scale
Digital scale
Measuring Tools
Measuring tools

Ingredients

The Handmade Noodles

The Stir-Fry

  • 250 g Top Sirloin or Flank Steak beef cut into bite-size pieces
  • 1 Tbsp. vegetable oil
  • 1 yellow onion thinly sliced
  • 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

  • 2 green onions thinly sliced
4 servings

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Preparation

  1. 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.
    The whole, fresh ingredients for the dish laid out on a cutting board before preparation: peeled carrots, a whole potato, a wedge of green cabbage, two red onion halves, and several cloves of garlic.
  2. 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.
    Four stainless steel bowls containing prepped vegetables: shredded cabbage, julienned carrots, sliced red onions, and matchstick-cut potatoes, organized for the stir-fry process.
  3. Finally, slice the 250 g Top Sirloin or Flank Steak beef into bite-size pieces.
    Raw beef steak cut into small, bite-sized cubes piled in the center of a wooden chevron-patterned cutting board, prepared for searing.

The Handmade Noodles

  1. In a mixing bowl, combine the 320 g all-purpose flour and 240 ml water. Mix to form a dough.
    A close-up of the initial dough-mixing process, where hands are combining flour and water in a stainless steel bowl to form a shaggy, cohesive mass.
  2. 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.
    Hands vigorously kneading a large ball of pale noodle dough on a floured wooden surface, showing the manual effort involved in creating the traditional Tsuivan texture.
  3. 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.
    A ball of kneaded noodle dough resting in a stainless steel bowl, tightly covered with plastic wrap to allow the gluten to relax before rolling.
  4. Divide the rested dough into 4 equal pieces. Keep three covered.
    Freshly prepared noodle dough divided into four equal triangular portions on a floured wooden cutting board, ready to be rolled out individually.
  5. Roll one piece of dough into a thin sheet on your floured surface, making sure the bottom does not stick.
    A person’s hands using a wooden rolling pin to flatten noodle dough into a thin, even sheet on a floured wooden cutting board. A small bowl of oil and a decorative Shiba Inu figurine sit on the counter nearby.
  6. Grease the top of the sheet with some of the vegetable oil, making sure all parts are completely covered to prevent sticking.
    A flat sheet of homemade noodle dough spread across a floured cutting board. A red silicone brush lies on the dough, which has been lightly coated with oil being poured from a bottle in the corner.
  7. 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.
    A person using a chef's knife to slice a rolled-up sheet of dough into thick, uniform noodles on a floured wooden cutting board. The cross-section of the dough rolls is clearly visible.
  8. Gently shake the strips loose with your fingers to separate them. Repeat with the remaining dough.
    Denis's Tip: Do not store in a bowl, but instead use a flat board with flour. This prevents that they do not stick together because of the moisture in the air.
    A close-up shot showing the texture of a single hand-stretched noodle. In the background, a wooden cutting board is covered in flour, alongside a small bowl of oil and a decorative Shiba Inu figurine.

The Stir-Fry

  1. Heat 1 Tbsp. vegetable oil in a frying pan over high heat. Sear the 250 g Top Sirloin or Flank Steak beef until a dark golden crust forms before adding the 1 yellow 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.
    Pieces of beef and sliced red onions being seared in a pot on a glass stovetop. The meat is browning, and the onions are becoming translucent, forming the flavorful foundation of the dish.
  2. 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 initial stage of cooking the Tsuivan base, showing beef, cabbage, and carrots being stir-fried together in a large, modern pot. The ingredients are evenly distributed and beginning to soften.

The Steaming

  1. Combine 180 ml water and 1 Tbsp. soy sauce, pour into the pan, and bring to a boil. Reduce to a simmer.
    A savory mixture of sautéed beef, sliced onions, and julienned carrots simmering in a light broth inside a dark, speckled cooking pot. Steam is visible, indicating the base is ready for the noodles to be added.
  2. 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.
    Hand-cut noodles are placed in a ring formation inside a cooking pot over a simmering base of meat and vegetables. Steam rises from the center where the savory broth is visible, demonstrating the traditional steaming method for Tsuivan.
  3. 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.
    A close-up of a stone-textured cooking pot on a glass stovetop. Inside, the cooked Tsuivan noodles are being finished with two pats of melting butter and a sprinkle of black pepper.

The Serving

  1. Serve hot immediately, topped with the 2 green onions. Enjoy your authentic Mongolian Tsuivan Noodles [цуйван]!
    A finished bowl of Mongolian Tsuivan noodles served in a blue and white patterned ceramic bowl. The dish features thick, hand-cut noodles mixed with tender chunks of beef, julienned carrots, and onions, topped with a generous garnish of fresh chopped green onions.

Nutrition

Serving: 1 serving | Calories: 510 kcal (26%) | Carbohydrates: 66 g (22%) | Protein: 19 g (38%) | Fat: 19 g (29%) | Sodium: 580 mg (25%) | Fiber: 4 g (17%) | Sugar: 3 g (3%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

tarasmulticulturaltable.com

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