This is a festive dish eaten by nomadic and semi-settled families in the Gobi desert, who live in traditional round yurts called ger. Noodles are always made from freshly kneaded dough, stretched into very thin, tortilla-like pancakes to be toasted briefly on a metal sheet over the ger cooking stove. Once cooked, the pancakes are chopped into the desired sizes and dropped into the soup. For convenience, commercially prepared noodles are used in this recipe.
2 TBS mutton fat (or substitute vegetable oil)
1 pound fat mutton, goat, or beef, cut into thin strips
2 large potatoes, peeled and diced
3 turnips, peeled and diced
2 onions, chopped 2 carrots, peeled and diced 8 cups stock (or 2 bouillon cubes dissolved in 8 cups hot water) 1 packet flat egg noodles salt to taste
Heat the fat in a large wok and quickly brown the meat.
Add stock and simmer, covered, until meat is almost tender, about 20 minutes.
Add vegetables and simmer until almost done, about 20 minutes. Add noodles and salt and continue simmering until noodles are ready, about 10 minutes. jj^ Serve in individual bowls.
Was this article helpful?