New Orleans-Style Yakamein
New Orleans-Style Yakamein
Yakamein is a staple of New Orleans. Introduced by immigrants, this beef noodle soup is a fusion of Chinese and Cajun cuisine. While you can find Yakamein at high end restaurants, it is typically eaten as a street food at festivals and parades in a styrofoam cup. To the locals, this soup is known as “Ol Sober”, being the perfect hangover food.
Ingredients
- 2 lbs chuck roast cut into 1/2” cubes
- 3 tbsp creole seasoning
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 1 stalk celery diced
- 1 medium green bell pepper diced
- 2 quarts beef stock
- 2/3 cup soy sauce
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- hot sauce to taste
- 1 lb spaghetti noodles cooked al dente
- hard boiled eggs cut in half
- green onions chopped
Instructions
- Heat up 1 tbsp of olive oil in a pot over medium heat. Season the chuck with 1 tbsp of creole seasoning and sauté for 10 minutes. Remove from the pot.
- Add the other tbsp of olive oil and sauté the onions, celery, and bell pepper for 10 minutes.
- Return the beef to the pot.
- Pour in the beef stock, soy sauce, hot sauce, ketchup, Worcestershire sauce, and the remaining creole seasoning. Bring to a boil. Reduce the heat to low and simmer for 1 hour.
- Strain the broth of the meat and vegetables.
Assembly
- Place a quarter of the cooked spaghetti noodles in the bottom of a large soup bowl. Scoop a quarter of the beef and place on top of the noodles.
- Ladle the broth over the noodles and beef.
- Top with 2 hard boiled egg halves and chopped green onions. Serve with extra hot sauce if desired.
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