Tsuivan vegan

Ingredients for 4 servings:

• 300 g flour
• 200 ml water
• oil
• 400 g mushrooms, e.g. B. Mushrooms
• ¼ head of white cabbage
• 2 carrots
• 1 onion(s)
• 2 garlic cloves
• 200 ml water
• salt and pepper
• oil
• Tomato(s), cut into wedges, or chopped parsley, for garnish

Instructions

Working time approx. 35 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Noodle stew from Mongolia

For the pasta dough, knead flour and water into a firm dough and let it rest for about 15 minutes. Divide the dough into two pieces and roll out into a circle. Brush one sheet of dough in the middle with oil and fold the edges in slightly to distribute the oil evenly. Place the second sheet on top and also brush the top surface with oil. Fold the stacked sheets of dough in half and place one half on top of the other, again with the oiled side facing up. Repeat this process four times until you have a stack measuring approximately 7 x 25 cm and about 5 cm high. Cut pasta from this stack, which should be about 0.4 cm wide. Let the pasta continue to stick together in a stack. Cut the vegetables for the stew into thin strips, the onion into half rings, and the mushrooms into small pieces (about half the size of a goulash). In a large pot, lightly sauté half of the onion rings in oil. Add the carrot strips and sauté for a few minutes. Add the mushrooms and fry briefly. Add a little water if necessary to prevent burning. Season with garlic, salt, and pepper. Add the cabbage and cook with the lid closed for a few minutes until it collapses. Pour in water until it reaches about 2/3 the height of the vegetables. Let it stand for a few minutes. Add the rest of the onion rings. Carefully place the prepared noodles on top of the vegetables, ensuring they remain stacked. Cover the pot and simmer for about 15 minutes. First, reduce heat to medium to allow steam to escape, then reduce heat to low. At the end of the cooking time, the water in the pot should be almost completely evaporated. Open the lid. The noodles should have turned a light reddish-brown in color and still be slightly sticky on the outside. Use a cutting board or similar to fan cool air into the pot so that the noodles dry on the surface and no longer stick together. Carefully separate the noodles with chopsticks or a fork. They should no longer stick together. If they still stick, either there wasn’t enough oil between them or they’re not cooked yet. Mix the entire contents of the pot well. Serve the stew on plates and garnish with tomato wedges or parsley, if desired. Ketchup or other condiments can be added to taste. Some also like a little soy sauce for extra flavor.