March 18, 2016

I'd say this dish is undoubtedly one of my favorites in Mongolian cuisine. Sure, you might think it's simply a noodle dish, but think again! The flavors go far beyond expectations. "Tsuivan" is served in practically every Mongolian restaurant you'll visit during your stay. In the meantime, I invite you to cook it at home! Here's the recipe with images.

Ingredients for 2-3 servings:

• 1 carrot
• 1/2 bell pepper
• 1/2 onion
• 200 g of lamb or beef, thinly sliced
• 2 garlic cloves
• salt and pepper
• (Herbes de Provence, optional)

For the dough:

• 250 g of flour
• 100 ml of water
• a pinch of salt

To prepare the noodles:

• Mix the flour with water to obtain a homogeneous dough. Let it rest for 15 to 20 minutes.
• Roll out the dough with a rolling pin until it is very thin. Then, add a drizzle of oil and spread it over the entire surface.
• Cut the dough several times as shown in the video.

Cook the vegetables and meat:

• Finely chop the onion and garlic cloves.
• Cut the carrot into thin strips, and do the same for the bell pepper.
• Heat a previously oiled pan and sauté everything.
• Add the meat.
• Season with salt and pepper, and if you'd like to add a little "French" touch, why not add some Herbes de Provence.
• Add a splash of warm water to make everything a bit juicy, along with your noodles, and cover.
• Let cook for 10 to 15 minutes.
• Using a fork, separate the noodles from each other.

If you've followed the recipe and video carefully, you have no excuse for not succeeding with this delightful dish. We wish you a hearty appetite and look forward to sharing more recipes with you soon!

Charlène Nomadays

A pioneer SEO writer at Nomadays who has evolved into content manager and head of communications, Charlène has accompanied the adventure from its inception with passion and dedication. After spending seven years across Asia—from China to Thailand, passing through Mongolie and South Korea—she has made travel a way of being in the world. A lover of words, nature, and human connection, she strives to convey in her writing a sensitive, engaged, and responsible vision of tourism. For her, every article is a bridge between curiosity, respect, and wonder.