vegetarian tsuivan (Mongolian stew)
Prep Time: 25 minutes + resting time for the pasta
Cook Time: 45 minutes for the stew + 12 for the pasta
Keywords: stew pasta side entree vegetarian nut-free cabbage flour carrots onion Mongolian
Ingredients (serves 4-5)
- 50 g all-purpose flour
- 50 g whole-wheat stone-ground pastry flour
- A pinch of fine sea salt
- 60 g warm water
- Additional all-purpose flour to knead and roll the dough
- Oil for pan-frying
- 7 ounces / 200 g red onion
- 8 ounces / 225 g carrots (I used purple carrots)
- 14 ounces / 400 g cabbage (I used red cabbage)
- 2 tablespoons / 30 ml extra-virgin olive oil
- 2 garlic cloves, minced
- 1-2 tablespoons / 15-30 ml water, as needed
- 1 cup / 240 ml vegetable broth + 1/4 cup / 60 ml water
- Fine sea salt and freshly ground black pepper, to taste (depending on how salty the broth is)
- One batch of noodles
- Fresh goat cheese, optional
- 2 tablespoons minced fresh parsley leaves
InstructionsHow to make the pasta dough
In a small bowl, weigh the flours, add the salt, then weigh the water. (I recommend weighing both flour and water because the quantities involved are small.)
With a fork, spread the water through the flour. When there is no more free water, drop the fork in favor of your fingers, then use your hands. As you work the crumbly mix, you will see and feel it come together into a cohesive whole.
Empty the bowl onto your working surface, scraping well the bottom and side. Start kneading the dough: push the dough away from you with their heel of your hand (given the small size of the dough, one hand will be enough), then with the help of the other hand gather it back toward you folding it on itself and turning it 90 degrees. (This video shows how I make semolina dough: the kneading motion is the same.) Sprinkle a bit of all-purpose flour on the working surface, as needed, to prevent sticking.
Knead the dough until it is smooth, 8-10 minutes. Let the dough rest for 30 minutes or so, well-covered (e.g., in a small ziplock bag or wrapped in plastic film) so it doesn't dry out.How to make the fried noodles (tasalsan guril)
Warm up a generously oiled skillet on low heat. Time this with rolling the dough so that by the time the skillet is hot, the first piece of dough is ready to be pan-fried.
Cut the dough into four pieces and roll one piece into a sheet about 3 inches / 7.5 cm wide and 1 mm thick. If you use your machine, roll down to the last but one notch. This dough is soft and easy to roll by hand, which is what I did. Sprinkle all-purpose flour on the dough, as needed, to prevent sticking.
To fit one sheet of rolled dough in my skillet, I cut it in half crosswise. Place the rolled dough into the skillet and pan-fry on both sides on gentle heat. The original recipe states: "The primary purpose of the frying is to dry the noodles, so hat they don't stick anymore during further processing." I turn it after about 1 1/2 minutes, and after another 1 1/2 minutes take it out of the skillet (this depends on several variables, so you'll need to find what works for your dough and skillet). This gives me nicely cooked sheets with some darker spots. They need to be pliable so you can later cut them into strips. When done, transfer cooked sheets on a plate.
Continue rolling the dough and pan-frying the sheets until all dough is used, re-oiling the skillet after each batch. Stack 3-4 sheets neatly and cut into strips 1/4 inch / 6 mm wide. Repeat until all sheets are cut. Set aside until ready to cook.How to prepare the vegetables
Quarter the onion and cut each quarter crosswise into 1/8 inch / 3 mm thick slices.
Scrub carrots well and scrape surface to remove a thin layer of skin. Grate carrots using the extra-coarse side of a hand grater.
Quarter the cabbage and cut each quarter crosswise into slices not wider than 1/4 inch / 6 mm.How to cook the stew
Warm up the olive oil in a soup pot on medium heat. (I use a 6 quart / 5.67 liter one, because that's what I have. If I had a 5 quart / 4.75 liter I would try using it.)
Add the onion and stir well. Sauté for a minute, then lower the heat and cook for 12 minutes or so, until soft, stirring often.
Add the grated carrots, stir and cook for 5 minutes.
Add 1-2 tablespoons water, as needed, to prevent sticking.
Add garlic, stir and cook for a couple of minutes.
Add the cabbage, put the lid on the pot and and let it cook 4-5 minutes to wilt slightly.
Heat up the broth and water, then pour into the pot and stir.
Turn up the heat to bring to a boil, then turn it down and let vegetables simmer for 4-5 minutes. Stir well.
Place the cut noodles in a layer on top of the vegetable, covering them all, then put the lid on the pot.
Turn up the heat to fill the pot with steam, then lower the heat and cook for 16 minutes without disturbing the lid. (Noodles made with only all-purpose flour need 15 minutes to cook.)
Crumble some fresh goat cheese, if using (about 2 tablespoons per person).
Stir vegetables and noodles. Taste and adjust salt and pepper.
Place the stew in bowls and serve with some crumbled goat cheese, if using, and parsley.