Tsuivan: Mongolian Noodles & Lamb Delight
Tsuivan is a beloved traditional Mongolian dish that beautifully combines soft, hand-cut noodles with tender lamb. This hearty meal, accentuated with subtle flavors of cabbage and spices, is a staple in Mongolian cuisine, offering both comfort and nourishment. Perfect for a filling family dinner or to impress your guests with something deeply rooted in Mongolian culinary tradition.
Ingredients
🐑 700g-1kg New Zealand lamb, cut into bite-sized pieces
🌾 300g All-purpose flour
💧 200ml Water for dough
🥬 150g Napa cabbage, cut into wide strips
🥕 1 medium Carrot, julienned
🧅 1 medium Onion, divided
🧄 2-3 cloves Garlic, minced
🫒 Vegetable oil for sautéing and dough preparation
🧂 1 teaspoon Salt
🌶️ 0.5 teaspoon Black pepper
Instructions
1- Prepare the Noodle Dough:
- Measure 300g of flour using the digital food scale and pour into a mixing bowl.
- Gradually add 200ml of water from the Pyrex measuring cup, combining until a dough forms.
- Knead briefly until smooth; roll out the dough into two large, thin sheets.
- Drizzle a layer of vegetable oil over one sheet, place the second sheet on top, and repeat oiling.
- Cut the stacked dough in half lengthwise, stack, oil, repeat the cutting until you have smaller stacks.
- Roll the layered dough into long, thin strips to form the hand-cut noodles.
2- Prepare Vegetables and Lamb:
- Slice half of the onion finely; reserve the other half.
- Julienne the carrot and mince the garlic.
- Prepare approximately 150g of Napa cabbage by cutting it into wide strips.
- Cut the lamb into bite-sized pieces, ensuring even sizes for uniform cooking.
3- Cook the Dish:
- Place a large pot on a medium-high heat gas stove.
- Heat vegetable oil in the pot; add the sliced onions and sauté until translucent.
- Add julienned carrots and sauté until slightly softened.
- Add lamb pieces and brown; mix in the minced garlic, black pepper, and salt.
- Pour in enough water to cover two-thirds of the ingredients.
- Bring to a simmer, add cabbage and the remaining sliced onion on top, cover, and cook until the cabbage wilts.
- Uncover, evenly arrange the noodles over the mixture, cover, and reduce heat to low. Cook for 15 minutes.
- Afterward, remove the lid, gently separate the noodles with chopsticks. Use the back of a kitchen spoon for any necessary adjustments.
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 4
Equipment:
- Digital Food Scale
- Wooden Cutting Board
- Chef's Knife / Cleaver
- Pyrex Measuring Cup
- Wooden Rolling Pin
- Metal Spatula / Dough Scraper
- Large Stainless Steel Pot with Lid
- Gas Stove
- Kitchen Tongs
- Squeeze Bottle (for oil)
- Chopsticks (optional for serving)
Cooking Tips:
- Use oil generously between dough layers to prevent sticking and enhance texture.
- Adjust water levels as needed to maintain a steady simmer.
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