Tsuivan (Цуйван) — Mongolian Steamed Noodles with Meat and Vegetables

• 12.5 ozall-purpose flour
• ¾ cupwarm water
• 4 gfine salt
• 1 tbspsunflower oil (for coating the rolled dough)
• 1⅛ lbboneless lamb shoulder (mutton may be used for a stronger traditional flavor)
• 6⅓ ozyellow onion (thinly sliced)
• 7.1 ozcarrots (cut into matchsticks)
• 8.8 ozgreen cabbage (thinly sliced)
• 7¾ ozpotato (peeled and cut into thin batons)
• 2 clovegarlic (finely chopped)
• 1 tspblack pepper (freshly ground)
• 1½ cupwater

Instructions

1. 1

   Mix the flour and 4 g salt in a bowl, then add the warm water gradually while stirring with your fingers or chopsticks. Knead for 8 minutes until the dough is firm, smooth, and only slightly tacky, then cover it and rest it for 20 minutes so the gluten relaxes.

2. 2

   Roll the rested dough into a rectangle about 2 mm thick, brush the surface with 1 tbsp sunflower oil, and fold it loosely into layers. Slice it into 6 mm-wide noodles, then gently shake the strands apart without stretching them too thin; these hand-cut noodles are central to authentic tsuivan.

3. 3

   Cut the lamb shoulder into thin strips about 5 cm long and 5 mm thick so it cooks quickly and stays tender. Heat 1.5 tbsp sunflower oil in a heavy pot or deep skillet over medium-high heat, then brown the lamb for 6 minutes until its edges take on color and the fat begins to render.

4. 4

   Add the onion and cook for 4 minutes, scraping the browned bits from the pot as the onion softens. Stir in the garlic, carrots, cabbage, potato, 8 g salt, and black pepper, then cook for 5 minutes until the vegetables are glossy and slightly collapsed.

5. 5

   Pour in 350 ml water and bring it to a steady simmer, making sure the liquid sits just below the top of the meat and vegetables. Spread the cut noodles evenly over the surface without stirring them into the liquid, cover tightly, and steam over low heat for 18 minutes; this dry-steaming method distinguishes tsuivan from soupy guriltai shul.

6. 6

   Turn off the heat and let the covered pot stand for 5 minutes so the noodles finish absorbing steam and lamb juices. Toss everything together from the bottom upward until the noodles are coated, then serve hot with suutei tsai or a simple side of aaruul if desired.