-
30
minPrep Time -
60
minCook Time -
90
minReady in -
perYield -
450
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:dinner
- Allergens:
- Seasons:fall,winter
- Cuisines:
- Courses:dinner
Recipe Description
Mongolian Vegan Tsuivan is a delightful adaptation of the traditional noodle dish, offering a plant-based twist on a comforting classic. This recipe carefully replaces meat with a rich assortment of vegetables and mushrooms, simmered with hand-pulled noodles in a savory broth, to recreate the hearty, fulfilling experience of the original dish. The process involves preparing fresh noodles and a vibrant vegetable stir-fry, combined in a single pot to allow the flavors to meld beautifully. Perfect for a cold evening, this dish is a testament to the versatility of Mongolian cuisine and its capacity for delicious vegan interpretations.
Ingredients
- water as needed
- 1 cup sliced mushrooms
- 1 cup chopped carrots
- 1 cup chopped bell peppers
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon minced garlic
- Salt and pepper to taste
Steps:
- Mix flour with water to form a dough, knead well and let it rest.
- Roll out the dough thinly and cut into strips.
- Heat oil in a large pan, add garlic, and sauté until fragrant.
- Add mushrooms, carrots, and bell peppers, cooking until they start to soften.
- Boil a pot of water, cook the noodle strips until al dente, then drain.
- Serve hot with a sprinkle of green onions or sesame seeds if desired.
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