Tsuivan (Mongolian Noodle Stew)

🛒 Ingredients

• Beef (or Lamb) boneless, diced 125 g · 390 kcal
• Wheat Flour 75 g · 275 kcal
• Water (for dough) 40 g · 0 kcal
• Onion, chopped 40 g · 16 kcal
• Potato, diced 75 g · 58 kcal
• Carrot, diced 40 g · 16 kcal
• Cabbage, shredded 50 g · 12 kcal
• Vegetable Oil 8 g · 70 kcal

👨‍🍳 Instructions

1. Prepare the dough by mixing wheat flour with water and a pinch of salt until a firm, elastic dough forms; knead for 10 minutes, then cover and let rest for 30 minutes.
2. Meanwhile, heat vegetable oil in a large pot or wok; add diced beef (or lamb) and brown on all sides.
3. Add chopped onion to the meat and sauté until softened, about 5-7 minutes.
4. Stir in diced potatoes, carrots, and shredded cabbage; season with salt and black pepper, then cook for another 10-15 minutes, stirring occasionally.
5. Divide the rested dough into smaller portions and roll each into a thin sheet; brush lightly with oil and cut into wide strips or squares (approx. 5x5 cm).
6. Create a well in the center of the meat and vegetable mixture in the pot, pour in about 1 cup of water or broth, then arrange the noodle pieces evenly over the vegetables.
7. Cover the pot tightly with a lid, reduce heat to low, and steam for 40-50 minutes, or until noodles are tender and all liquid is absorbed.
8. Once cooked, remove from heat, stir everything together gently, and serve hot.