There are a total of two Asian restaurants currently in Sarajevo. At least, I've heard there are two; I've actually only seen one. So it's really no surprise that I've been branching out in my Asian food recipes lately. This recipe did not disappoint! Why haven't I ever made lo mein at home before? I have no idea. But I'm so glad I now have a fabulous lo mein recipe at my disposal.
Chicken Lo Mein
(adapted from Blog Chef)
8 ounces spaghetti or similar pasta
1 tablespoon corn starch (or 1 1/2 tablespoons flour, if you don't know the words for "corn starch" in Bosnian)
1 cup chicken or vegetable broth
1 tablespoon apple cider vinegar
2 tablespoons honey
2 tablespoons soy sauce
1/4 teaspoon curry powder
2 tablespoons vegetable oil
4 garlic cloves, minced
1/4 teaspoon ginger powder
1/8 teaspoon dried red pepper flakes
2 chicken breasts, thinly sliced (we often make this without chicken)
1 onion, sliced
1 carrot, peeled and sliced into thin strips
1 red bell pepper, seeded and sliced
1 cup frozen broccoli, thawed and drained
1) Bring a large pot of water to a boil; add noodles and cook until al dente. Drain and set aside.
2) While noodles are cooking, in a small bowl whisk together the corn starch, broth, vinegar, honey, soy sauce, and curry powder. Set aside.
3) Bring oil to just under a smoking point in a large nonstick skillet or wok over medium-high heat. Add garlic, ginger, and red pepper flakes and stir for 30 seconds. Add the chicken and onions and cook until chicken is done.
4) Add the remaining vegetables and stir fry until al dente, just a couple minutes.
5) Stir in the sauce, and then add the noodles. Mix together well. If you would like your veggies softer, cover with a lid and steam until done. Enjoy!