Tsuivan - Цуйван

A stew with vegetables, meat, and fresh or fried noodles.

Ingredients

Noodle dough
300	g	Flour
2	dl	Water
		Oil
Stew
200	g	Meat without bones	Traditionally, mutton is used, other types of meat such as beef or pork work just as well. Mongolians consider fat meat to be of higher quality, but there's no problem in using western style lean meat. Borts can also be used.
350	g	Vegetables	White cabbage and carrots, other vegetables at will
1	p.	Onion	Cut in half rings
2	p.	Garlic cloves	Minced
2-4	tblsp.	Water
		Salt Pepper Oil
		Possibly some spring onions	Cut in rings

Alternatively to fresh noodles, Tasalsan Guril can also be used.

Mix flour and water to create a pliable dough. Let it rest for 15 min.
Seperate in two pieces and roll into round sheets.
Pour some oil in the center of one sheet. Disperse it over the surface by temporarily folding the sheet together from different directions.
Place the second sheet on top of the first one, and disperse oil on it in the same way.

Cut the two sheets in half, and place one half on top of the other with the oiled surface looking up again.
Cut the now four sheets in half, and place one of the quarters on top of the other in the same way.
From now on, cut in half in the same direction twice, until you get a stack of a size of about 7x25 cm (~ 3x10 in), about 5 cm (~ 2 in) tall.

Cut the vegetables into narrow stripes.
Cut the meat into small pieces (about half the size as for a gulash).
Take a large pot and sauté half of the onion rings slightly on oil.
Add the carrot stripes and sauté them for a few minutes as well (also any other types of vegetables that require long cooking).
Add the meat and sauté as well.
Add some water as required so that nothing sticks.
Season well with garlic, salt, and pepper.

Add the cabbage, and let it cook under a closed lid for a few minutes to reduce the volume.
Add water, until it reaches about 2/3 of the vegetables.
Let everything simmer for a few minutes.
Add the remaining onion rings.

Place the noodle stripes carefully on top of the vegetables, so that they keep sticking together in stacks.
Close the lid! The lid must remain closed until the end, because the noodles are cooked by the steam from the boiling water below.
Keep the water boiling for about 15 min. First on medium heat for the steam to replace the remaining air in the pot, then on small heat.
At the end the water in the pot should be almost completely gone.
Open the lid. The noodle stripes have taken a slightly reddish-brown color, and are somewhat sticky at the outside.
Take a small cutting board (or something similar) to fan fresh air into the pot - the noodles turn dry at the surface, lose their stickyness, and change their color some more.
Use a fork or some chop sticks to seperate the noodles from each other. They should not stick to each other anymore. - Sticky noodles means that either there wasn't enough oil in between, or they haven't finished cooking yet.

Shuffle everything to mix the ingredients.
Add some spring onion rings at will.
Serve on a plate, possibly garnered with some parsley, and seasoned with Ketchup or some other condiment.

		All Mongolian Recipes The Food of the Nomads
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