Tsuivan

Name: Tsuivan
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mongolian
Ingredients: 300g mutton or beef, thinly sliced; 400g flour; 200ml warm water; 2 carrots, julienned; 1/4 cabbage, shredded; 1 large onion, sliced; 3 tbsp vegetable oil; 1 tsp salt; 1/2 tsp black pepper

Цуйван (TSOY-vahn)

Stir-Fried Noodles with Meat

⏱ Prep Time 50 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 520 kcal

Hand-pulled noodles stir-fried with sliced mutton, carrots, cabbage, and onions in a savory, lightly oiled wok. A hearty Mongolian staple enjoyed across the steppe.

Nutrition & Info

Protein 28.0g

Carbs 48.0g

Fat 24.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

wok or large skillet rolling pin cutting board

Presentation Guide

Vessel: large flat plate

Garnishes: sliced scallion

Accompaniments: pickled vegetables

Ingredients

300g mutton or beef, thinly sliced
400g flour
200ml warm water
2 carrots, julienned
1/4 cabbage, shredded
1 large onion, sliced
3 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper

Instructions

1
Mix flour, water, and pinch of salt into a firm dough. Knead until smooth, rest 20 minutes under a damp cloth.
2
Roll dough thin, cut into noodle strips about 5mm wide. Lightly oil them to prevent sticking.
3
Heat oil in a wok over high heat. Sear mutton slices until browned, about 3 minutes. Remove and set aside.
4
Add onion, carrots, and cabbage to the wok. Stir-fry 4 minutes until slightly softened.
5
Layer noodles on top of vegetables, cover and steam 8 minutes until noodles are cooked through.
6
Uncover, return meat, toss everything together. Season with salt and pepper, serve hot.

💡

Did You Know?

Tsuivan is so beloved that Mongolian herders judge a cook's skill by how well they make this dish.

Chef's Notes

Equipment Tips

wok or large skillet
rolling pin
cutting board

Garnishing

sliced scallion

Accompaniments

pickled vegetables

The Story Behind Tsuivan

Tsuivan originated among Mongolian nomads who needed filling, portable meals. Hand-pulled noodles combined with whatever meat and vegetables were available made it the quintessential steppe comfort food. The steaming technique used to cook the noodles atop the vegetables conserves fuel, a precious resource on the treeless grasslands. Today it remains the most commonly eaten home-cooked meal across Mongolia.

🕐 Traditionally enjoyed lunch and dinner year-round 📜 Origins: Nomadic era

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