TOOLS
Frypan with lid (large base is good)
Air fryer
Saucepan
Colander
Immersion blender, or food processor
INGREDIENTS
4 Servings Singapore noodles (2 packets)
5-6 Potatoes
300-400g button mushrooms
2 Tbsp Thyme
Salt to taste
Vegetable oil
1 Brown onion
1 large or 2 small carrots
2 Tbsp Mushroom sauce (try Asian grocer)
1 packet not duck/seitan
POTATOES
Peel about 5 or 6 potatoes, chop into cubes. Spread in single layer in air fryer, sprinkle thyme and spray with oil. Airfry on your fries setting, about 35 minutes. Start this while you make the rest.
GRAVY
Fry 300-400g sliced button mushrooms in dry pan until they sweat. Add sliced onion, chopped carrot, and saute a few minutes more. Add 1-2 Tbsp mushroom sauce and 150mls water. Put on a lid and steam on low temp for about 10-15 minutes.
Make a slurry using 2 tsp cornflour and 50mls (a splash) of water. Add to hot frypan mixture, stirring until thickened. Turn off heat.
Use immersion blender to blend roughly in the pan, or in a food processor. Be careful if food processing that it doesn’t spit out the lid, don’t overfill your container!
Salt gravy to taste.
You can thin out gravy with water to your liking, couple tablespoons at a time.
FAKE DUCK
This depends on what you buy, try butterfly slices (to thin out the slabs to 1.5 cm thick) and airfry in 5 minute batches, spraying with oil and flipping each 5 mins until it’s to your liking. As it’s seitan it will go dry if you overdo it so monitor it with every flip. I cooked 15 mins so 3 flips.
Place on chopping board and slice into thin strips.
NOODLES
Cook to packet directions. Mine were submerge 4 mins in boiling water then drain.
Put drained noodles in serving bowl, coat in mushroom gravy.
by darikuri