Tsuivan (Mongolian steamed noodles with meat)

Method

1. 1

   Step 1

   Knead the flour, water and salt into a firm dough and rest 20 minutes. Roll out into thin rounds, dry-fry briefly on both sides in a pan until just set, then roll up and cut into thin strips.

   • 20 min
   • Rolling pin (opens in a new tab)

   

2. 2

   Step 2

   Heat the oil in a wide heavy pot and brown the meat with the onion (opens in a new tab) and garlic (opens in a new tab).

   • 6 min
   • high heat
   • Dutch oven / casserole pot (opens in a new tab)

   

3. 3

   Step 3

   Add the carrot (opens in a new tab), cabbage (opens in a new tab) and pepper with the salt and black pepper (opens in a new tab) and stir-fry until slightly softened.

   • 4 min
   • medium-high heat

   

4. 4

   Step 4

   Pour in the water, spread the noodles loosely over the top, cover tightly and steam on low heat until the noodles are tender and the liquid absorbed.

   • 15 min
   • low heat
5. 5

   Step 5

   Uncover and toss everything together over medium heat for a minute or two before serving.

   • 2 min
   • medium heat

   Food safety: Check the meat is cooked through.