Mongolian Noodle Dishes: A Guide to Names, Recipes, Sauces and Lunch Ideas

What Are Mongolian Noodles and Traditional Mongolian Noodle Dishes?

Mongolian noodles are hearty, hand-pulled or rolled wheat noodles that feature prominently in the country's cuisine. Unlike East Asian noodles that are often served with delicate broths, Mongolian noodles are thick, filling, and designed to sustain energy through cold weather and long days. The two most iconic traditional Mongolian noodle dishes are tsuivan and guriltai shul.

• Tsuivan is a stir-fried noodle dish made with hand-rolled noodles, mutton or beef, and various root vegetables such as carrots, cabbage, and potatoes. The noodles are steamed on top of the meat and vegetables, then tossed together until the flavors meld.
• Guriltai shul is a noodle soup—a warming broth with meat, noodles, and simple vegetables. It is often served with dried meat or fresh mutton and is a staple for lunch during colder months.

Other regional variations include handmade noodles served with a simple meat sauce or incorporated into one-pot meals. The key difference from other Asian noodle cuisines is the cooking method: Mongolian noodles are typically steamed then stir-fried or simmered in a rich broth, resulting in a chewy, substantial texture.

Classic Mongolian Noodle Recipe: Tsuivan (Stir-Fried Noodles)

This mongolian noodle recipe is authentic, satisfying, and adaptable to your available ingredients. Serves 4.

Ingredients

• 3 cups all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 1 cup warm water (approx.)
• 1 lb (450 g) beef or mutton, cut into thin strips
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 2 carrots, julienned
• 1 small cabbage, shredded
• 2 potatoes, cut into thin strips (optional)
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• Salt to taste
• 1 cup beef or chicken broth

Instructions

1. Make the noodles: Combine flour and salt. Gradually add warm water, mixing until a dough forms. Knead for 10 minutes until smooth and elastic. Cover and rest for 30 minutes.
2. Roll and cut: Divide dough into 4 portions. Roll each into a thin rectangle on a floured surface. Cut into 1-inch wide strips. Dust with flour and set aside.
3. Cook the meat: In a large, heavy-bottomed pot or wok with a lid, heat oil over medium-high heat. Add meat and cook until browned. Add cumin, pepper, and salt. Remove meat and set aside.
4. Sauté vegetables: In the same pot, add onion, carrots, cabbage, and potatoes (if using). Cook for 5 minutes, stirring often. Add garlic and cook one minute more.
5. Layer noodles: Spread the vegetable mixture evenly. Arrange noodle strips on top in a single layer. Pour broth over everything.
6. Steam: Cover tightly and reduce heat to low. Cook for 20–25 minutes until noodles are tender and liquid is absorbed, checking occasionally to avoid burning.
7. Combine and serve: Add the cooked meat back. Using two forks or tongs, gently toss everything together. Adjust seasoning and serve hot.

For an easy mongolian noodle recipe, substitute 12 oz (340 g) of dried wide wheat noodles or fresh udon noodles. Skip the first two steps and start with cooking the meat and vegetables, then add cooked noodles at the end and stir-fry until heated through.

Mongolian Noodle Sauce: The Key to Flavor

A good mongolian noodle sauce transforms simple noodles into a mouthwatering meal. Traditional tsuivan relies on broth and natural meat juices, but many modern versions incorporate a savory-sweet sauce. Here’s a versatile Mongolian-style noodle sauce that works for stir-fries, noodle bowls, and marinades.

Basic Mongolian Noodle Sauce

• 1/4 cup soy sauce
• 1/4 cup water or beef broth
• 2 tablespoons hoisin sauce
• 1 tablespoon brown sugar or honey
• 1 tablespoon rice vinegar or apple cider vinegar
• 2 teaspoons sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon cornstarch mixed with 2 tablespoons cold water (optional thickener)

Whisk all ingredients together. For a thicker glaze, bring the sauce to a simmer in a small saucepan and add the cornstarch slurry, stirring until thickened. Use as a finishing sauce for stir-fried noodles or as a dipping sauce.

Sauce Variations

Mongolian Noodle Soup: Guriltai Shul for Lunch

Guriltai shul, or noodle soup, is the ultimate comfort lunch. It is endlessly adaptable and comes together in about 30 minutes if you use pre-made noodles.

Quick Guriltai Shul

1. In a pot, sauté 1 sliced onion and 2 minced garlic cloves in 1 tablespoon oil until soft.
2. Add 1 lb (450 g) beef or lamb, cut into small cubes. Brown on all sides.
3. Pour in 8 cups of water or beef broth. Add 2 carrots, sliced, 1 potato, diced, and 1 teaspoon salt. Simmer for 15 minutes.
4. Add 8 oz (225 g) fresh or dried noodles (wide wheat or egg noodles). Cook according to package directions until just tender.
5. Season with black pepper and, if desired, a splash of soy sauce. Serve hot with fresh herbs like dill or green onion.

Mongolian Noodle Lunchbox Ideas for Work or School

Mongolian noodle dishes are excellent for packed lunches. Here are practical ways to enjoy them midday:

• Mongolian noodle box: Pack leftover tsuivan in a divided container. Add some fresh cucumber slices and a small side of sauce for drizzling. It reheats well in the microwave.
• Cold noodle salad: Toss cooked and cooled noodles with shredded chicken, carrots, cabbage, and a sesame-soy dressing (a variation of the Mongolian noodle sauce without thickening). Pack in a mason jar or bento box.
• Noodle soup thermos: For guriltai shul, pour hot soup into a wide-mouth thermos. Keep noodles separate or at the bottom to prevent them from soaking up too much broth. Add noodles last, then stir before eating.
• Sandwich alternative: Transform tsuivan into a wrap by spreading Mongolian noodle sauce on a tortilla, adding a scoop of noodles and vegetables, and rolling it up. Great for a no-reheat lunch.

Balancing Flavors and Textures in Mongolian Noodle Lunches

To make your Mongolian noodle lunch satisfying, aim for a balance of:

• Chewy and soft: Hand-pulled noodles provide chew; cooked vegetables add softness.
• Savory and slightly sweet: The sauce or broth should have depth from soy or meat, with a hint of sweetness from carrots, sugar, or hoisin.
• Crunch and freshness: Add raw or lightly pickled vegetables on the side—cucumber, radish, or cabbage slaw—to contrast the warm noodles.

Adjust seasoning as you go: if too salty, add a splash of broth or water; if too bland, add a little soy sauce or a pinch of sugar.

Tips for Making Mongolian Noodles Ahead

• Freeze fresh noodles: After cutting, dust generously with flour, place in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. Cook from frozen, adding 2–3 minutes to the steaming time.
• Prep vegetables in advance: Slice carrots, cabbage, and onions up to 3 days ahead and store in airtight containers in the fridge.
• Batch-cook sauce: The Mongolian noodle sauce keeps for up to 1 week in the refrigerator. Make a double batch and use it as a marinade or stir-fry sauce.