Today I cooked stir fried chicken and vegetables with noodles. Last night I walked half way across town to find baby corn, eventually finding it in Cetinkaya. Unfortunately I couldn’t find bamboo shoots (not that I expected to!)

The ingredients:
sunflower oil (did not have sesame oil)
chicken breast
soy sauce
cashews
garlic
ginger
Shiraz mixed spice (similar to a curry powder; optional)
red capsicum
green chillies
carrot
spring onions
zucchini
mushrooms
baby corn
Chinese egg noodles
eggs

The method:
a) prepare ingredients by cutting chicken and vegetables into thin strips and finely chopping garlic and ginger
a) Heat oil in wok at very high heat
b) Add chicken and cook rapidly, adding Shiraz spices, ginger, garlic, soy sauce and cashews
c) Once chicken is almost cooked add the vegetables, longest cooking ones first, stirring continuously and adding soy sauce to taste when necessary
d) Add the egg noodles into a saucepan of boiling water, adding salt and oil to taste. The noodles should only take 4 or 5 minutes to cook
e) In a frypan heat oil, add eggs and cook omelette
f) Once vegetables and noodles are both ready, add the noodles to the wok and mix
g) Immediately serve onto plates, adding the omelette as a garnish on the top

Tips:
– prepare all ingredients before starting cooking
– the vegetables should remain crisp and not be overcooked
– sweet chilli sauce can also be used to flavour the dish

The result:

The stir fry was not perfect but still very good. The soy sauce, ginger, cashews, corn and noodles gave the dish flavours not usually associated with Turkish food. Despite that, all 3 Turkish guests enjoyed the meal. I give it 8/10.