I recently took Fisher & Paykel’s online quiz WHAT’S YOUR COOKING STYLE? and was branded the Freestyler. Freestylers have mastered the basics and enjoy pushing the boundaries and going “off-piste”.
The quiz was designed to help you get the most out of your time in the kitchen and results in eight distinct personalities, from the Curious Novice to the Professional and everything in between.
Understanding your style can help you to choose ingredients, recipes and appliances to make your kitchen time more enjoyable and efficient. You can find out what type of cooking style you have by taking the quick quiz here.
Go on, I’ll wait.
Thanks to Fisher & Paykel, I’ve created a series of throw-together recipes that celebrate the Freestyler approach to cooking. These recipes are more templates than traditional recipes. I’ve suggested ingredients, but in all honesty, whatever you have in the fridge can be substituted and you’ll only know if you try. If you enjoy this recipe and this style of cooking, please check out the other recipes in this series.
I love cooking with gas because it’s super fast and I have complete control of temperature. Because gas is so quick, it’s important that all your bits and pieces (mise en place) is ready before you turn on the gas. Fisher & Paykel’s Glass on Steel Gas Cooktops have up to five burners including one wok burner. Perfect for stir fry.
This stir fry recipe is a template with suggestions. I’ve purposely left out the quantities because I like to eyeball the amounts and I think you should too. I love ginger (about 3 slices worth, cut into batons) but if you’re a little ginger-shy, start with 1 slice, cut into batons.
Freestyler Ginger Noodles Stir Fry
- soy sauce
Freestyler hero (pick 1):
Freestyler vegetables (pick 3):
- bok choy
Noodles (pick 1):
- egg noodles
- rice noodles
Topping with (pick 1 or 2):
- sesame seeds
- toasted cashews
- bean sprouts
- If using dried noodles, soak in hot water for 2 minutes, drain and reserve.
- Peel and slice ginger, garlic and onion. Peel vegetables if required, and chop the vegetables to small similar sizes to ensure quick and even cooking.
- Heat a tablespoon of oil in a wok or frying pan. Once hot, cook the chicken or beef until cooked through. Remove from heat and reserve.
- To the hot pan, add onion and ginger and fry for a few minutes until fragrant. Add garlic and longer cooking vegetables such as carrot, cauli or courgette. Add 1 tablespoon of water to create a little steam and cook for 5 minutes stirring frequently to ensure even cooking.
- If using prawns or tofu, add now. Add quick cooking vegetables such as bok choy, capsicum or broccoli and cook for about 3 minutes until everything is cooked. If using meat, add in pre-cooked chicken or beef and also the noodles. Add soy sauce to taste, stir to combine and cook until noodles are warmed through.
- Serve in a bowl and top with 1 or 2 of your favourite toppings.
This post was made possible thanks to Fisher & Paykel. All opinions, recipes and photographs are my own.