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