Tsuivan (цуйван) is a traditional Mongolian dish that consists of handmade noodles, meat, and vegetables. Here’s a Tsuivan recipe that serves four people:
- 500g all-purpose flour
- 250ml water
- 500g meat (lamb, beef, or chicken), cut into small pieces
- 2 onions, chopped
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 2 bell peppers, chopped
- Salt and pepper to taste
- Oil for frying
To make the noodles, combine the flour and water in a large bowl and mix until a dough forms. Knead the dough for about 5-10 minutes, until it’s smooth and elastic. Cover the dough with a damp cloth and let it rest for 20 minutes.
Roll out the dough into thin sheets, about 1-2mm thick. Cut the sheets into thin strips, about 1cm wide. Spread the noodles out on a clean surface and let them dry for a few hours, or until they’re firm.
Heat some oil in a large wok or skillet over medium-high heat. Add the meat and fry for a few minutes until it’s browned on all sides.
Add the chopped onions, carrots, potatoes, and bell peppers to the wok and stir-fry for a few minutes until the vegetables are slightly softened.
Add the noodles to the wok and stir-fry everything together for a few minutes until the noodles are cooked and lightly browned.
Season the dish with salt and pepper to taste, and serve hot.
Note: Some variations of Tsuivan call for adding a bit of soy sauce or other seasonings, so feel free to experiment and adjust the seasoning according to your taste.
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