Tsuivan

Hand-torn steamed noodles stir-fried with mutton and vegetables, a filling everyday Mongolian noodle dish.

Tsuivan developed as a practical, filling meal within Mongolia's pastoral cooking tradition, combining homemade noodles with whatever meat and vegetables were on hand. The noodles are typically steamed briefly over the meat and vegetables before being torn by hand into the pan and stir-fried together, a method that distinguishes it from boiled noodle soups more common elsewhere in the region. It remains one of the most common home-cooked meals across Mongolia today.

The noodle dough is rolled thin, steamed briefly over the cooking meat, then torn by hand directly into the pan rather than cut with a knife or boiled separately — this hand-torn method is central to the dish's identity.