Mongolia #3 - Tsuivan

Mongolia

Welcome back dear Foodlers. Today we are going to talk about Tsuivan, one my favorite meal when it
comes to noodle. As said in the last article, Mongolian cooking isn't the one with the most
 ingredients but it surely is one with a lot creativity.

Tsuivan

Tsuivan isn't hard to prepare or to cook. It cooks by itself without you having to be on the watch.

The base of the dish is noodle, obviously... And vegetables, white cabbage and carrots usually, but you can add anything that you want. Cooking is about creativity so there's no need to stick to the original recipe. Some onions can be added for the taste.

Some meat is added during the cooking process, so traditionally it is sheep but once again, cook what you like the most, and also what you have at your disposal

Now is the best part! The noodles... If you ask anyone in the world how to cook noodles you'll be told to put them into water. But here as the dough is fresh and not dried the way to cook it is unique. You start boiling the meat and the vegetables in water then drop the noodles on top of it so that it doesn't soak in the water. You then cover it and wait for the noodles to be cooked by the steam. This way all the flavors get mixed up and the feel when chewing the noodles is quite unique.

I came to eat this meal quite a lot of times during my staying in Mongolia. It is really popular as it is quite complete when it comes to the variety of ingredients. The family I was leaving with would do it a few times per month and I would also find it in all restaurants I would go to or even at my workplace.

The recipe is quite simple, just click here if you want to know more about it.

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