Tsuivan – Mongolian Fried Noodles

Photo above by Steve Lebeau



1 pound home made noodles or

1 pound Wang brand Vermicelle

3 cups vegetables like white cabbage and carrot, cut in ¼ inch julienne

1 medium size onion, cut into half moon slices

1 lb beef, cut against the grain into ¼ inch strips, flank steak or skirt steak recommended

2 cloves garlic, minced

¼ cup vegetable oil

soy sauce (optional)


Sauté the vegetables, onion and garlic together until they are crisp-tender. Add the beef and stir-fry just until it looses its raw color. Season with salt and pepper and set aside.

In a non-stick pan, heat the remaining 2 tbl of oil and toss in the noodles to coat with the hot oil, add a quarter cup of water, cover the pan and let them steam for a few minutes until the water evaporates and they are almost tender. Add the vegetables and meat back into the pan, add a bit more water, cover and stir-fry together. Taste again for salt and pepper and serve. Because Mongolian food is greatly impacted by China, this dish is often seasoned with soy sauce rather than salt.


  • Michael says:

    Dear Lisa,
    i just featured your Tsuivan recipe on my Trans Mongolian Food Guide Post 🙂 I am really amazed by your website and very happy that I discovered it on the web.
    Sending you all the best wishes from the Road
    Michael from Foodvagabonds

    • Lisa Gershenson says:

      Thanks so much for featuring this recipe and my website! It is wonderful to be introduced to your website as well. Best regards, Lisa

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