Mongolian noodles are fried and used to top other dishes like the soup we enjoyed for our International Cuisine meal. They are called tasalsan guril in Mongolian. These are easy to make as long as you get the texture of the dough right. I actually used the dough from the buuz that we made as the appetizer. The recipe is the same, simply flour and water. The trick is to knead it enough to get it pliable, roll it out and fry the sheets in a large frying pan, then slice thinly and that is all there is to it. I suppose you could use wonton wrappers if you were short on time. They are a nice textural addition to the Monoglian soup.
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Mongolian Noodles (Tasalsan Guril)
- 2 cups flour
- 1/2 cup water =/-
- 1 cup vegetable oil for frying
- Put the flour in a bowl and slowly add water and begin mixing.
- Knead together until a pliable dough forms
- Set aside for about 15 minutes to rest.
- Separate the dough into two pieces and roll each one out to a very thin rectangle
- cut the sheets into large pieces so that they will fit in the frying pan
- Fry the pieces in just a bit of oil on each side until they get crispy
- Remove the sheets and stack on top of each other until finished frying all the pieces
- Cut into slim strips and serve with the Mongolian soup