Recipes · Mongolian · Main Courses
Tsuivan (Mongolian Noodle Stir-Fry)
One serving has 690 kcal and 27 g protein, and at least a fifth of a woman's daily need of cobalamin (107%), vitamin K (83%), selenium (81%), niacin (77%), thiamin (71%) and zinc (63%). Ready in 55 minutes.
- Preparation: 25 min
- Cooking: 30 min
- Makes: 1 serving (403 g)
- Difficulty: Medium
- Diets: Dairy-free
- Contains: gluten, meat
Ingredients
- 70 g Flour, all-purpose
- 35 g Water
- 1.3 g Salt
- 100 g Lamb shoulder, raw
- 60 g Cabbage, green, raw
- 40 g Carrots, raw
- 40 g Onions, raw
- 40 g Potatoes, raw
- 4 g Garlic, raw
- 12 g Vegetable oil
- 0.3 g Black pepper
Method
- Knead the flour, water and a pinch of the salt into a firm dough; rest 20 minutes, then roll out and cut into wide noodle strips.
- Thinly slice the lamb and layer with the potato, carrot, cabbage and onion in a pot fitted with a steamer rack, then lay the noodle strips on top and steam for 15-20 minutes until the noodles are just cooked.
- Heat the oil in a wok or large pan and fry the garlic briefly, then tip in the steamed meat, vegetables and noodles together.
- Stir-fry over high heat for 5-6 minutes, tossing well, until the lamb is cooked through (74 °C/165 °F) and everything is combined and lightly browned.
- Season with the remaining salt and the pepper and serve hot.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 690 kcal | 33% |
| Carbohydrates | 73 g | |
| Water | 267 mL | |
| Fiber | 6.2 g | 21% |
| Protein | 27 g | 56% |
| Tryptophan | 0.32 g | |
| Threonine | 1.1 g | |
| Isoleucine | 1.2 g | |
| Leucine | 1.9 g | |
| Lysine | 1.8 g | |
| Methionine | 0.6 g | |
| Cystine | 0.41 g | |
| Phenylalanine | 1.1 g | |
| Tyrosine | 0.85 g | |
| Valine | 1.3 g | |
| Histidine | 0.76 g | |
| Fat | 31.9 g | |
| Monounsaturated | 10.6 g | |
| Polyunsaturated | 8.8 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 7.5 g | |
| Saturated | 10.1 g | |
| Trans-Fats | 0.08 g | |
| Cholesterol | 71 mg | |
| Calcium | 87.6 mg | 9% |
| Copper | 0.31 mg | 34% |
| Iron | 5.7 mg | 32% |
| Magnesium | 63.5 mg | 20% |
| Manganese | 0.87 mg | 48% |
| Phosphorus | 309 mg | 44% |
| Potassium | 790 mg | 17% |
| Selenium | 44.6 µg | 81% |
| Sodium | 613 mg | |
| Zinc | 5.1 mg | 63% |
| Thiamin (vitamin B1) | 0.78 mg | 71% |
| Riboflavin (vitamin B2) | 0.63 mg | 57% |
| Niacin (vitamin B3) | 10.8 mg | 77% |
| Pantothenic acid (vitamin B5) | 1.4 mg | 28% |
| Pyridoxine (vitamin B6) | 0.52 mg | 40% |
| Folate (vitamin B9) | 194 µg | 49% |
| Cobalamin (vitamin B12) | 2.6 µg | 107% |
| Choline | 18.2 mg | 4% |
| Vitamin A | 337 µg | 48% |
| Vitamin C | 36.4 mg | 49% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 1.5 mg | 10% |
| Vitamin K | 74.7 µg | 83% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
3.5 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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