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Ahpoh's Yam Mein (Tossed Noodles)

What makes this different from 'chow mein' is basically you just toss all the cooked ingredients together and add sauce rather than stir-frying the meat, veg, and noodles. It's so easy to whip up - this was the first Chinese dish I cooked on my own.
Course: Main Course
Cuisine: Asian
Diet: Gluten Free
Keyword: chicken, corn-free, dairy-free, egg-free, fast, gluten-free, noodles, nut-free, pasta, rice & grains, poultry, soy-free, yeast-free
Servings: 2
Author: ness


  • 1/2 package of rice spaghetti
  • 1 Tbsp canola oil
  • 6 cloves garlic minced (about 2 Tbsp)
  • 1/2 lb ground organic chicken (a mix of white and dark, all white meat will be dry)
  • 3 sprigs green onion (scallion, finely sliced)
  • 1 1/2 Tbsp GF tamari soy sauce
  • 1 Tbsp oyster sauce
  • 1/2 tsp pepper
  • salt to taste


  • Bring 4 liters of salted water to boil. Add spaghetti and cook according to package directions (keep an eye on them - cooked too long and rice pasta becomes mushy). Rinse with cold water and set aside. Heat a non-stick wok to medium high heat and add oil. Add garlic and cook for 1 to 2 minutes or until fragrant but not browned. Add chicken and stir, breaking up the meat with a wooden spoon or spatula. Continue cooking until meat is cooked through, about 4 to 5 minutes. Add cooked spaghetti and green onions to the chicken and add the soy sauce, oyster sauce, salt (to taste) and pepper. Remove from heat and serve with Sriracha hot sauce or garlic chili sauce (optional).