How to Make Tsuivan: A Step-by-Step Guide to Mongolia’s Noodles

Mongolia's khuushuur
Taste of Mongolia: Everything You Need to Know About Khuushuur
October 16, 2024
Meet Bujee - a herder of Gorkhi Terelj National Park. This image is of her in her small kitchen - located next to her family ger. You can meet her as part of our Mongolia women only tour
Mongolian Cuisine: A Taste of Heritage
October 16, 2024
Tsuivan Mongolia's noodles

How to Make Tsuivan: A Step-by-Step Guide to Mongolia’s Noodles

In 2006, during my first visit to Naran Tuul (the Black Market) in Ulaanbaatar, I had the pleasure of exploring it alongside Turuu. As Mongolia’s most prominent market, it serves as a treasure trove, offering everything from can openers to full-size gers (yurts). Amid our shopping spree, we decided to eat at one of the local stalls, and one dish that truly stood out to me was Tsuivan—Mongolia’s noodles and a beloved staple of Mongolia’s cuisine.

A Quick Introduction to Tsuivan – Mongolia’s Noodles

Tsuivan - Mongolian Noodles

Tsuivan is a simple yet satisfying noodle stir-fry made with hand-cut noodles, typically sautéed with mutton or beef and a mix of fresh vegetables like onions and, carrots. This hearty meal is a go-to for those feeling hungry, offering a delightful combination of flavours and textures that are both filling and affordable. It’s commonly found in guanz (Mongolian canteens) where locals gather for a quick bite. Most often, it’s served with a choice of tomato ketchup or Maggi sauce, adding a touch of familiarity to this traditional dish.

The History of Tsuivan In Mongolia

 

Tsuivan, Mongolia’s noodle dish, has deep roots in Mongolian culinary traditions. As nomadic herders traversed the vast steppes, they relied on simple, nutritious meals that could be prepared quickly and with minimal resources. This dish also embodies the essence of Mongolian hospitality and communal dining, reflecting the culture’s connection to the land and its resources. Its versatility makes Tsuivan a national favourite, easily adaptable based on available ingredients. It can be served as a dry dish, as a soup, or even the next morning with tea, showcasing the resourcefulness of the Mongolian people.

Traditionally, Tsuivan noodles are made by hand, using a simple dough of flour and water. The process begins by mixing the ingredients until the dough is pliable yet firm. It is then rolled out to the desired thickness and cut into strips. A crucial step is to oil the flour before rolling, which prevents the noodles from sticking together.

Mongolia's Tsuivan

 

How to Make Tsuivan

If you’re eager to try your hand at making Tsuivan, here’s a brief guide to Mongolia’s noodles dish:

  1. Prepare the Dough: Mix flour and water until you achieve a firm yet pliable consistency. Roll out the dough to about 2mm thick and cut it into strips.
  2. Sauté the Meat and Vegetables: In a large pot, heat some oil and sauté small pieces of mutton or beef with chopped onions, carrots, and peppers until they’re cooked through and aromatic.
  3. Steam the Noodles: Once the vegetables are seasoned and sautéed, add water until it reaches about two-thirds up the vegetables. Place the prepared noodles on top, cover the pot tightly, and let them steam for about 15 minutes over medium heat, followed by a low heat until the water has evaporated.
  4. Finish Cooking: Remove the lid and fan fresh air into the pot to dry the noodles slightly. Use a fork to separate any sticky noodles, ensuring they’re fluffy and ready to serve.

For a detailed recipe with images, check out Mongol Food’s Tsuivan Recipe. You can also watch ARTGER’s informative YouTube video on Tsuivan, showcasing the preparation process and cultural significance of this dish.

Join Us in the Kitchen!

If you’re inspired to dive deeper into Mongolian cuisine—especially Tsuivan—consider signing up for one of our Ulaanbaatar cooking lessons! As well; as the experience,  you’ll receive our 24-page Mongolian recipe guide, including links to recipes for some of Mongolia’s most famous dishes. Alternatively, we can adjust it to an one-hour cooking lesson via Skype at a pre-arranged date and time with members of the EL team. Learn more at Eternal Landscapes Cookery Class One Day Tour.

If our informal blog posts pique your interest, why not explore Mongolia with us? Discover our range of tour experiences, including our Food of the Nomads tailor-made adventure at Eternal Landscapes Mongolia Tours.

Jessica Brooks
Jessica Brooks
I'm Jess Brooks, the founder of Eternal Landscapes Mongolia and the voice behind EL's blog posts. For almost two decades, since 2006, I've been based in Mongolia, working closely with my beloved Mongolian team to advocate for a tourism approach that brings about positive change.. What sets our blog apart is our deep understanding of Mongolia—our home. Unlike content from influencers or creators, our posts prioritise authenticity and firsthand knowledge as guiding principles.