Mongolian Hand-Rolled Noodle Stir-Fry with Lamb and Vegetables

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Tsuivan is a beloved Mongolian noodle stir-fry featuring fresh hand-rolled wheat noodles tossed with tender lamb, cabbage, carrots, and onions in a savory soy-based seasoning. The dish is a staple of everyday Mongolian home cooking, especially during the cold steppe winters, where every drop of flavor matters. The noodles soak up the meat juices for a deeply satisfying, one-pan meal.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 68 gCarbs
• 6 gFiber
• 7 gSugar
• 28 gProtein
• 980 mgSodium
• 620 mgPotassium
• 85 mgCalcium
• 4.5 mgIron
• 52 mgVitamin C
• 5100 mcgVitamin A

Ingredients

For the fresh noodles

• 2 cups (260 g) all-purpose flour
• 2 large eggs
• 1/2 cup (120 ml) cold water
• 1/2 tsp salt
• 1 tbsp vegetable oil for kneading

For the stir-fry

• 12 oz (340 g) boneless lamb shoulder, thinly sliced
• 2 tbsp vegetable oil, divided
• 1 large yellow onion, thinly sliced
• 2 medium carrots, julienned
• 3 cups (240 g) shredded green cabbage
• 1 red bell pepper, thinly sliced
• 3 garlic cloves, minced
• 3 tbsp soy sauce
• 1 tsp dark soy sauce (optional, for color)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp salt, to taste
• 2 scallions, sliced, for garnish

Directions

1. Make the dough: In a large bowl, mix flour and salt. Make a well in the center, add eggs and water, then knead for 8-10 minutes until smooth and elastic. Add a little oil to keep the dough from sticking, cover, and rest for 20 minutes.
2. Roll and cut the noodles: Divide dough into 2 pieces. On a lightly floured surface, roll each piece into a thin sheet about 1/8 inch thick. Lightly dust with flour, fold into a loose roll, and slice into 1/4-inch wide strips. Unfold and toss with flour to prevent sticking.
3. Boil the noodles: Bring a large pot of salted water to a boil. Add the fresh noodles and cook for 3-4 minutes until just tender but still chewy. Drain, rinse briefly under cold water, toss with 1 tsp vegetable oil, and set aside.
4. Brown the lamb: Heat 1 tablespoon oil in a large wok or deep skillet over high heat. Add the lamb slices in a single layer and sear for 2-3 minutes until lightly browned. Remove and set aside.
5. Stir-fry the vegetables: Add the remaining 1 tablespoon oil to the wok. Stir-fry onion for 1 minute, then add carrots, cabbage, and bell pepper. Cook for 4-5 minutes over high heat until vegetables are just tender but still crisp. Add garlic and stir for 30 seconds.
6. Combine and season: Return the lamb to the wok along with the drained noodles. Pour in soy sauce and dark soy sauce, sprinkle with pepper and salt, then toss everything together vigorously for 2-3 minutes until noodles are heated through and lightly coated.
7. Rest and finish: Remove from heat, cover the pan, and let rest 2 minutes so the noodles absorb the flavors. Transfer to a serving platter, garnish with scallions, and serve hot with chili sauce or a sprinkle of extra pepper.

Cook’s Notes

• Traditional tsuivan uses mutton; beef or even thinly sliced pork can substitute if lamb is unavailable.
• For extra authentic flavor, render a little lamb tail fat in the wok before stir-frying the vegetables.
• The noodles should be slightly undercooked during boiling since they finish cooking when tossed with the hot meat and vegetables.
• Add a splash of water when combining if the noodles stick; the steam helps them absorb seasoning evenly.
• Serve with Mongolian milk tea (suutei tsai) or a simple cucumber salad with vinegar for a balanced meal.

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