Tsuivan (Mongolian Steamed Noodle Stir-Fry)

Ingredients

• 2 1/2 cups (320g) all-purpose flour
• 3/4 cup (180ml) warm water
• 1/2 tsp salt, for the dough
• 2 tbsp neutral oil, plus extra for coating the dough
• 1 lb (450g) mutton or beef, sliced thin against the grain
• 1 yellow onion, sliced
• 2 carrots, cut into matchsticks
• 1 red bell pepper, sliced thin
• 2 cups shredded green cabbage (about 1/4 head)
• 4 garlic cloves, minced
• 1 tsp ground cumin (optional)
• 2 tbsp light soy sauce or 1 crushed bouillon cube
• 1/2 cup water, for steaming
• Salt and black pepper, to taste
• Ketchup or chili sauce, for serving

Before you cook

• Whisk the salt into the flour in a large bowl.
• Pour in the warm water and bring the mixture together into a shaggy dough.
• Knead the dough on a lightly floured surface for about 8 minutes until smooth.
• Rub the dough ball lightly with oil, cover it, and let it rest for 20 minutes.
• Slice the meat thin against the grain.
• Slice the onion.
• Cut the carrots into matchsticks.
• Slice the bell pepper into thin strips.
• Shred the cabbage.
• Mince the garlic.
• Divide the rested dough into two pieces and roll each into a thin sheet.
• Tear or cut the sheets into wide, uneven noodle strips.

Steps

1. Heat 2 tablespoons of oil in a large wok or heavy pot over high heat.
2. Add the sliced meat and sear it for 3 to 4 minutes until browned.
3. Add the onion and garlic and stir-fry for 2 minutes.
4. Add the carrots and stir-fry for 2 minutes.
5. Add the cabbage and bell pepper and stir-fry for 2 more minutes.
6. Season the mixture with cumin, soy sauce, salt, and pepper.
7. Pour in the 1/2 cup of water and bring it to a simmer.
8. Lay the torn noodle strips over the meat and vegetables in an even layer.
9. Poke a few holes through the noodle layer down to the pan so steam can escape.
10. Cover the pot tightly and reduce the heat to medium-low.
11. Steam undisturbed for 12 to 15 minutes until the noodles are cooked through.
12. Remove the lid and toss everything together thoroughly with tongs.
13. Taste and adjust the seasoning with more salt or soy sauce.
14. Serve hot with ketchup or chili sauce on the side.